Is there anything more comforting or satisfying than French onion soup on a crisp fall evening?
5-onion soup with aged gruyere
Ingredients:
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic
- 1 large red onion, thinly sliced
- 1 large white onion, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 large vidalia onion, thinly sliced
- 2 large shallots, thinly sliced
- 2 pinches fresh thyme
- 2 fresh bay leaves
- 2 cups awesome red wine
- ¼ tsp red pepper flakes
- 2 liters beef stock
- salt & pepper to taste
- 1 slice old bread
- shredded Gruyere cheese
Method:
Heat oil in large pot over medium low heat.
Add the onions, and cook for 15 minutes, stirring only occasionally.
Then add garlic, bay leaves, thyme, crushed red pepper, salt and pepper. Continue cooking the onion mixture until the onions are deeply caramelized, about another 20- 30min minutes.
Add the red wine, bring the mixture to a boil, then reduce the heat and simmer until the wine has decreased by half, about 12 minutes.
At this time you can toss in the bay leaves and thyme sprigs.
Turn the heat back down to medium low and cook for another 10 minutes.
Then add the beef stock. Bring soup to a boil, then let simmer for another 10 minutes. Season with additional salt and pepper if needed.
Ladle the soup into oven proof bowls, top each bowl with a few pieces of sliced of baguette and ¼ cup of shredded cheese.
Place in the oven for about 4 minutes, or until the cheese is golden and bubbling.
Serves 6-8
Courtesy Randy Feltis
http://www.bradfordgreenhouses.com/