4 tablespoons butter 3-4 Large yellow or sweet onions(Vidalia), (3-4 pounds) pealed and cut into 1-2 inch strips 1/2 teaspoon salt 4 sprigs thyme 2 fresh bay leaves 1 tablespoon flour 1/4 cup brandy 1/2 cup dry white wine 32oz chicken stock 32 oz beef stock 1 clove garlic grated 1/2 teaspoon black pepper 1 teaspoon Worcester sauce 1 teaspoon soy sauce baguette sliced into 1/2 inch rounds 10 oz whole milk mozzarella thinly sliced 6oz Gruyère cheese finely grated Directions:
In a large heavy pot, melt butter over medium high heat. Add the onions, salt, thyme and bay leaves. Stir and cover for 10 minutes. Remove lid and continue sautéing onions stirring occasionally. Once you start to see browning, begin to reduce heat to medium and as time goes on, medium low. This process caramelizing the onions will take about 90 minutes. The last thirty minutes you will need to stir the onions more frequently to avoid burning and scrape up the brown bits at the bottom of the pan.
Preheat oven to 350º
Once onions are heavily caramelized add your flower, stir and cook for a minute or two more.
Next, add the brandy and white wine. Turn up heat to high and stir scraping up all the brown from the bottom of the pan. Continue until all of the brown is scraped up from the bottom and the liquid has reduced by half.
Add your chicken stock and continue scraping up brown bits if there are still some on the bottom. Add your beef stock, garlic, black pepper, Worcester sauce and soy sauce. Bring to a boil and turn down to a simmer. Simmer for 20 minutes.
Meanwhile, toast your sliced baguette in the oven on a foil wrapped baking sheet for 10 minutes, flip sliced baguette and toast on other side.
Fill oven safe soup crocks to about a half inch from the top. Add the toasted bread to the top, then top with thinly sliced mozzarella and grated Gruyère. Place on foil lined baking sheet and into preheated oven set to broil. Broil till cheese is melted and brown and bubbly.
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Ingredients:
4 tablespoons butter
3-4 Large yellow or sweet onions(Vidalia), (3-4 pounds) pealed and cut into 1-2 inch strips
1/2 teaspoon salt
4 sprigs thyme
2 fresh bay leaves
1 tablespoon flour
1/4 cup brandy
1/2 cup dry white wine
32oz chicken stock
32 oz beef stock
1 clove garlic grated
1/2 teaspoon black pepper
1 teaspoon Worcester sauce
1 teaspoon soy sauce
baguette sliced into 1/2 inch rounds
10 oz whole milk mozzarella thinly sliced
6oz Gruyère cheese finely grated
Directions:
In a large heavy pot, melt butter over medium high heat. Add the onions, salt, thyme and bay leaves. Stir and cover for 10 minutes. Remove lid and continue sautéing onions stirring occasionally. Once you start to see browning, begin to reduce heat to medium and as time goes on, medium low. This process caramelizing the onions will take about 90 minutes. The last thirty minutes you will need to stir the onions more frequently to avoid burning and scrape up the brown bits at the bottom of the pan.
Preheat oven to 350º
Once onions are heavily caramelized add your flower, stir and cook for a minute or two more.
Next, add the brandy and white wine. Turn up heat to high and stir scraping up all the brown from the bottom of the pan. Continue until all of the brown is scraped up from the bottom and the liquid has reduced by half.
Add your chicken stock and continue scraping up brown bits if there are still some on the bottom. Add your beef stock, garlic, black pepper, Worcester sauce and soy sauce. Bring to a boil and turn down to a simmer. Simmer for 20 minutes.
Meanwhile, toast your sliced baguette in the oven on a foil wrapped baking sheet for 10 minutes, flip sliced baguette and toast on other side.
Fill oven safe soup crocks to about a half inch from the top. Add the toasted bread to the top, then top with thinly sliced mozzarella and grated Gruyère. Place on foil lined baking sheet and into preheated oven set to broil. Broil till cheese is melted and brown and bubbly.