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Ingredients
- 1/2 cup clarified butter
- 6 cups coarsely grated French Gruyere cheese (about 1 1/2 pounds)
- 2 1/2 pounds Spanish onions, peeled, cored, cut in half stem to stem and thinly sliced lengthwise
- 1 cup dry white wine
- 12 cups chicken stock
- 1 cheesecloth bag filled with 4 sprigs fresh thyme, 2 bay leaves, 20 crushed black peppercorns, 4 peeled cloves garlic and 10 parsley stems
- Salt and freshly ground black pepper to taste
- 1/4 cup dry sherry
- 8 thin slices of day-old bread baked to create crouton (see note)
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
Preheat 5-quart stockpot over high heat.
Add clarified butter and, when it is smoking, add onions and stir with wooden spoon periodically 15 to 20 minutes to get a good even golden color on onions without any burned black specks. Onions must be very dark or you won't get the correct flavor.
When onions are very dark brown, add wine and deglaze and reduce by half. Add stock and cheesecloth bag and bring to simmer. Reduce to 8 cups total volume. Remove cheesecloth bag, season with salt and pepper and add dry sherry.
Divide soup into 8 onion soup crocks. Lay crouton on top of each soup, evenly divide 3/4 cup cheese over top of each crouton and place soup under broiler until cheese melts and browns to a crisp crust, about 30 seconds to 1 minute. Serve immediately. Makes 8 servings.
Note: Cut pieces of bread to fit tops of soup bowls. Coat both sides of bread with olive oil. Set on cookie sheet and bake in preheated 350 degree oven 8 to 10 minutes or until golden brown. While bread is still hot, rub surface of each slice with a cut clove of garlic.
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