Sweet Onion Soup Gratinee |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Everyone bow to Mr. Brown. Ingredients:
6 yellow onions, very thinly julienned |
1 1/2 tablespoons olive oil |
1 tablespoon kosher salt |
2 cups white wine |
10 ounces beef consomme |
10 ounces chicken broth |
10 ounces apple cider |
1 tablespoon dry thyme leaves |
2 tablespoons parsley, stems |
3 bay leaves |
1 cup gruyere cheese, shredded |
2 ounces cognac |
Directions:
1. Cook the onions in a large heavy pot, in the oil. Cook very slowly, and don't bother stirring the onions for a while. About 15 minutes.
2. After the onions are very darkly caramelized, deglaze with the white wine. Reduce this au sec before proceeding with the stocks and juice.
3. Find a way to easily remove your herbs. I prefer a sachet, which is just a little sack made of cheesecloth, and fastened with butcher's twine. Simmer the herbs in with the soup for about 30 minutes.
4. This is another soup that I should note that its flavor will increase as it sits. So cook early.
5. Finish it with a good strong shot of brandy to perk it back up.
6. As for the cheese, I recommend using a little slab of crusty bread as a raft over the soup and melting the cheese over the whole thing. Use the broiler in your oven. I don't like the cheese browned but some do. Let it run all over the sides of the bowl. It'll really add to the effect.
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