29 May 2018

Thick brown onion soup


  • In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add some  oil and 1 kg sliced onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and a tbsp sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
  • Add the 4 thinly sliced garlic cloves for the final few mins of the onions’ cooking time, then sprinkle in 2 tbsp flour and stir well.
  • Add 250 ml white wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
  • Tie 10 sprigs of thyme and 2 bay leaves into a bundle with twine. Add 1 liter of hot beef (or chicken) stock and the herb bundle to the pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
  • Heat the broiler. Cut one or two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
  • Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide grated cheese  among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. 
  • Alternatively, you can complete the toasts under the grill, then serve them on top.  ( I combined recipes from BBC and Epicurious)
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