Strangely made this on July 1, 2020. This has been a very cold year. Spring has never really ended, so soup time! Super simple but it takes awhile.
Step 1:
6 Large Red or Spanish Onions
3 T olive oil
Cut onions into rings. Add 3 tables spoons of olive oil to a large pot. I prefer a white bottom on the pot if possible, it gets a little dark down in a stock pot. Use medium heat. Toss onions in the oil in and cook for 15 minutes stirring frequently.
Step 2:
1 T olive oil
2 T butter
Turn heat up to medium high and add butter and olive oil. Stir often as it will burn if you're not careful. In about 10 minutes the onions should be brown.
Step 3
1 t sugar
1 T salt
4 Cloves chopped garlic
To finish caramelized, sprinkle salt and sugar and onions should become a deep brown in about 10 more minutes. Stir often. Add garlic at the very end for a minute or two.
Step 4
1/4 C White wine
2 Bay Leaves
Salt
Pepper
8 Cups Beef Broth or Stock
1 t thyme
Deglaze pan with wine. Add in broth, thyme, bay leaves and salt and pepper. Broth already has a fair amount of salt. Simmer on low for 30 minutes
Step 5
1.5 Slices of swiss per bowl
1 T grated Parmesan per bowl.
Bread- French
Toast bread and use a little butter. Cut bread to completely cover soup in the bowl. Same with Cheese.
Using a slotted spoon, evenly distribute onions in bowls and then ladle in the remaining broth. Cover with bread, then swiss and sprinkle on the Parmesan.
Broil until cheese bubbles. I like to wait until a few browns spots appear on the cheese.
Serve. Be careful. Bowls are HOT! I generally put the bowls in the oven on a cookie sheet and then move to a large plate for serving.
Step 1:
6 Large Red or Spanish Onions
3 T olive oil
Cut onions into rings. Add 3 tables spoons of olive oil to a large pot. I prefer a white bottom on the pot if possible, it gets a little dark down in a stock pot. Use medium heat. Toss onions in the oil in and cook for 15 minutes stirring frequently.
Step 2:
1 T olive oil
2 T butter
Turn heat up to medium high and add butter and olive oil. Stir often as it will burn if you're not careful. In about 10 minutes the onions should be brown.
Step 3
1 t sugar
1 T salt
4 Cloves chopped garlic
To finish caramelized, sprinkle salt and sugar and onions should become a deep brown in about 10 more minutes. Stir often. Add garlic at the very end for a minute or two.
Step 4
1/4 C White wine
2 Bay Leaves
Salt
Pepper
8 Cups Beef Broth or Stock
1 t thyme
Deglaze pan with wine. Add in broth, thyme, bay leaves and salt and pepper. Broth already has a fair amount of salt. Simmer on low for 30 minutes
Step 5
1.5 Slices of swiss per bowl
1 T grated Parmesan per bowl.
Bread- French
Toast bread and use a little butter. Cut bread to completely cover soup in the bowl. Same with Cheese.
Using a slotted spoon, evenly distribute onions in bowls and then ladle in the remaining broth. Cover with bread, then swiss and sprinkle on the Parmesan.
Broil until cheese bubbles. I like to wait until a few browns spots appear on the cheese.
Serve. Be careful. Bowls are HOT! I generally put the bowls in the oven on a cookie sheet and then move to a large plate for serving.
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