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Soups and Stews | |
| Recipe makes about 1/2 gallon so scale basck as you want 2 tablespoons butter 2 slices of bacon, julienned 3 cloves garlic, sliced 4 onions, sliced 6 ounces white wine 1 small bouquet garnish 1 bay leaf 2 cups chicken stock 3 cups beef stock 1 tablespoon thyme 2 teaspoons black pepper 1 tablespoon salt 2 cups Swiss or Gruyere cheese, shredded baguette croutons | |
| Render bacon in butter. Add garlic and croutons lightly. Add ΒΌ onions and cook, stirring until lightly browned. Deglaze with white wine. Add remaining onions, bouquet, bay leaf and stock as necessary and cook for one hour, stirring occasionally. Add thyme, salt, pepper and any remaining stock and cook for three hours until onions are very tender. To serve, put soup in a crock or ovenproof bowl; top with croutons and a handful of cheese. Broil in oven or toast lightly with torch. Beware: The cheese is very hot and gooey. | |
Unrated | |
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