Servings: 12
Prep time: 25 minutes
Total time: 3 hours
Ingredients
1 cup (2 sticks|255 grams) plus 2 tablespoons unsalted butter
½ cup|120 ml canola oil
5 red onions, sliced ¼ inch|6 mm thick
5 vidalia onions, sliced ¼ inch|6 mm thick
5 yellow onions, sliced ¼ inch|6 mm thick
kosher salt and freshly ground black pepper
15 shallots, peeled
2 cups|480 ml red wine
1 cup|240 ml port wine
1 cup|240 ml sherry wine
10 cipollini onions, peeled and sliced
20 onions, peeled and sliced
4 quarts|3.8 liters beef stock
1 bunch thyme
2 bay leaves
1 loaf good sourdough bread
1 lb gruyere cheese
Directions
Peel all onions and remove stems. Cut them in half. In a food processor slowly add them one at a time. Mix the red, Vidalia, and yellow onions together. Keep the shallots separate, mix the pearl and cipollini together and place to the side until needed. After onions are shredded, use food processor to shred the gruyere cheese.
In a large Dutch oven heat up 2 sticks of butter and a half a cup of canola oil. Add red onions, Vidalia onion, & yellow onions. Let them cook down, this will talk about 15 min.
Once the onions are translucent, turn down the heat to low. Stirring every few minutes. Once the onions start to caramelize add the shallots. Cook on the low heat.
Once onions are dark brown and caramelized add your wine, port and sherry.
Add the cipollini and pearl onions. Reduce the wine by half. Once the wine has reduced add the one quart of beef stock, chopped up thyme, and bay leaves. Cook for an additional hour. Check seasoning add salt and pepper if needed.
For the crostini cut a large slice from your fresh loaf of sourdough. Using a ring mold the size of your soup bowl, cut out a circle. Add butter to a pan and toast both sides until golden brown. Season with salt and place to the side.
Remove bay leaves from soup. Ladle soup into French onion bowl. Place crostini on top of soup. Add shredded gruyere cheese on top of crostini. Place in oven and broil on the middle rack. Once cheese has melted and turned golden brown. Remove and enjoy.