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!
Spring Sweet Onion Soup with Gruyere Cheese Baguette
INGREDIENTS
- 5 peeled and sliced sweet onions
- 3 tablespoons of unsalted butter
- 1 tablespoon of chopped garlic
- 1 tablespoon of sugar
- 1 cup of dry red wine
- 1 bay leaf
- 12 cups of good beef stock
- 1 tablespoon of chopped fresh thyme
- 1 thinly sliced baguette
- 2 cups of shredded gruyere cheese
- Sliced chives for garnish
- Kosher salt and fresh cracked pepper to taste
INSTRUCTIONS
- In a large rondeau on medium heat add in the butter until melted and then add in the onions and caramelize. Note: this may take up to 1 hour.
- Half way through the cooking process add in the garlic and sugar and stir in and cook until the onions are golden brown.
- Deglaze the onions with red wine and cook until the amount of liquid is reduced by ½.
- Next, add in the bay leaf and beef stock and cook over high heat for 30 minutes.
- Finish the soup with fresh chopped thyme and salt and pepper and keep warm.
- Pour some of the soup into a soup crock and top off with slices of baguette and gruyere cheese, and cook under the broiler on high heat for 2 to 3 minutes or until the cheese is browned.
- Garnish with chives and serve hot.
