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A rich and savory classic soup that relies on deeply caramelized onions and a robust beef stock base. Topped with oil-brushed toasted baguettes and a melted blend of Gruyere and Gouda cheese for the ultimate comfort meal.
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Slice onions thinly and caramelize them in butter and oil for 45-60 minutes. → Deglaze with bourbon and white wine, reducing the liquid significantly. → Add beef stock and thyme, then simmer for 20-30 minutes. → Finish the soup with dry sherry, butter, and seasonings. → Top soup with toasted baguette and cheese, then broil until golden brown.
Slice onions thinly and caramelize them in butter and oil for 45-60 minutes. → Deglaze with bourbon and white wine, reducing the liquid significantly. → Add beef stock and thyme, then simmer for 20-30 minutes. → Finish the soup with dry sherry, butter, and seasonings. → Top soup with toasted baguette and cheese, then broil until golden brown.
A rich and savory classic soup that relies on deeply caramelized onions and a robust beef stock base. Topped with oil-brushed toasted baguettes and a melted blend of Gruyere and Gouda cheese for the ultimate comfort meal.
Peel and slice 5-6 large onions in half, then slice them thinly against the grain into moon-shaped slivers.
In a large 6-8 quart pot, melt 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the sliced onions to the pot and season immediately with salt to help draw out their moisture.
Cook the onions on medium to medium-low heat for about 45-60 minutes, stirring frequently. Add a splash of water if they begin to stick.
Once the onions are deeply browned, deglaze the pot with 2 tablespoons of bourbon. Let it reduce for 2 minutes, then add 1 1/4 cups of white wine and reduce by 70%.
Caramelizing onions requires patience; don't rush the heat or they might burn instead of sweetening.
Always salt the onions at the very beginning to help release moisture and speed up the process.
Using a mix of Gruyere and Gouda provides a perfect balance of flavor and meltability.
If you don't have oven-safe bowls, toast the cheese on the bread separately and place it on top of the soup before serving.
Homemade beef stock yields the best flavor, but high-quality store-bought stock can be used as a substitute.
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