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Onion Soup
Category: Soups, Hot
Serves: 8
Rating:
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Ingredients:
10 onions (combination of sweet and red) 3 T. butter 1 t. salt 2 c. white wine 10 oz. beef consomme 10 oz. chicken broth 10 oz. apple cider (unfiltered is best) bouquet garni (thyme sprigs, bay leaf, parsley) 1 loaf country style bread kosher salt freshly ground black pepper 1 c. grated Fontina or Gruyere cheese
Directions:
Trim the ends off each onion, then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300°F and add butter. Once butter has melted, add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all the onions are in the skillet. After the onions have sweated about 15 -20 minutes, stir, and continue to stir occasionally until the onions are dark mahogany and reduced to about 2 cups, about 45 minutes - 1 hour. Add enough wine to cover the onions and turn the heat to high, reducing wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni/ Reduce heat ans simmer 15 - 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut country bread round large enough to fit mouth of oven-safe soup crock. Place the slices on a cookie sheet and broil 1 minute til light brown. Season soup with salt and pepper. Ladle soup into crocks leaving 1” to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil unitl cheese is bubbly and golden, 1 - 2 minutes.