Ingredients
1 1/2 pounds onions, sliced thin
1 ounce clarified butter, this is butter that has been melted and the milk solids (the white parts) removed
2 ounces Calvados, you can substitute white wine or dry sherry here
4 cups chicken stock, low sodium
4 cups beef broth
6 to 8 large croutons, you can slice a baguette for these
1/2 pound gruyere cheese, grated
Kosher salt and pepper, to taste
Directions:
- In a large heavy bottomed pot, cook the onions in the clarified butter over medium heat until brown and caramelized. This will take about 30 minutes on medium-low heat. Stir occasionally and be careful not to burn, adjust heat to lower temp if necessary.
- Deglaze the pan with the Calvados. Add the stock and broth.
- Simmer until the onions are soft. Season with salt and pepper.
- Distribute the soup to individual oven-proof crocks or bowls.
- Place a crouton on top of each serving of soup. Top with a heavy sprinkling of the grated cheese.
- Place under the broiler in your oven until golden brown and bubbly.
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