Sweet onion season is in which means I’m making tons of
onion soup and having some pretty rough breath for the foreseeable future! While sweet onions are good enough to be
eaten raw, they are extra sweet and go perfect in just about anything,
especially salsas. I’ve always been a
huge onion soup fan no matter what time of the year it is, but especially when
there is still a bit of chill in the air in the early spring this soup just
hits the spot. It’s not overly heavy and
it’s absolutely bursting with delicious onion and stock flavor. To be sure that you caramelize all of the
onions you will need as much cooking surface area as possible so that’s why a
rondeau is key for making this Spring Sweet Onion Soup with Gruyere Cheese
Baguette. Enjoy!