Ingredients
- About 5 cups of Vidallia onion – sliced thin
- 5-8 oz beef consume
- 5-8 oz chicken broth
- 5-8 oz apple cider
- 1 TBL EVOO
- 3 TBL butter – cold and in pieces
- 1 C of a NICE white wine (or 1/2 C cognac)
- Grated Gruyere
- Grated Parmesan cheese
- Thick slices of a hearty bread
Step by Step
- Put the butter and EVOO into a heavy pot and put onto the stovetop on medium-low heat – about 250º
- Add the sliced onions, stirring and adding sprinkles of salt as you go
- Cover and cook the onions on medium low heat for 45-60 minutes – You can do this covered and in the oven at 300º for 90 minutes if you prefer
- Meanwhile prepare a bouquet-garni with a bay leaf, oregano, thyme, and parsley (to be added at Step 9)
- If you re cooking in the oven, move the pot to the stovetop.
- Increase the heat to medium-high
- Add the wine – enough to just barely cover the onions
- Cook for 10 minutes or until much of the wine has reduced
- Add the consume, broth, cider and bouquet-garni
- Bring back up to a boil, then reduce to medium and simmer uncovered for another 10 minutes
- Turn on the broiler
- Cut the bread into thick circles to fit just inside the cooking ramekin, but don’t put in yet. (wait until Step 15)
- Put under the broiler for 30 seconds, or until browned
- Taste the soup. Add cognac and/or just a bit of lemon
- Ladle into the ramekins, top with the toast (browned side down) and top heavily with grated cheese
- Broil for 1-2 minutes
- Optional: Garnish with crisp onions
