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Ingredients:
• 2 large yellow onions
• 1 large white onion
• 1 large red onion
• 2 shallots
• 1 clove garlic
• 40 g butter
• 2 tbsp olive oil
• 2.5 tsp salt
• 1 tsp sugar
• 1.2 liters beef stock
• 1 tsp beef fat
• 2 bay leaves
• 1 small rosemary sprig
• ½ tsp black pepper
• 1 tbsp worcestershire sauce
• 2 tsp balsamic vinagrette
• 4 slices baguette or country bread
• 150–200 g grated cheddar cheese
Prepare Onion soup base
• Slice all onions and shallots evenly (2–3 mm thick),
• Heat a heavy pot over medium heat. Add olive oil and butter. Add all onions, shallots, salt, and sugar.
• Cook on medium-low heat for 35–45 minutes, stirring often. Onions should reduce heavily, turn golden brown, and develop a jam-like texture.
• Add the worcestershire, balsamic vinagrette, beef fat and scrape the bottom to lift all caramelized bits.
• Add stock, bay leaves, rosemary, and black pepper.
• Bring to a simmer. Reduce heat and cook gently for 25–30 minutes.
• Adjust more salt if needed More balsamic vinagrette.
• Remove bay leaves and rosemary before serving.
Prepare the cheese toasts
• Toast bread slices with a little soup liquid brush until lightly crisp.
• place the toast with cheddar on the top of the bowl and put it in the oven until the cheese is melted and then top it with chives and serve.
Enjoy