Ingredients (4 servings):
Soup:
6 yellow onions, peeled
¼ cup of butter
½ cup of red wine
2 tbsp. cognac
4 cups of chicken broth
4 cups of beef broth
1 tbsp. whole wheat flour
1 pinch ground nutmeg
Topping:
2 cups Gruyère cheese, grated
12 slices of baguette, ½ in thick, toasted
1 small clove of garlic, cut in 2
Equipment:
large saucepan
4 onion soup bowls
Instructions:
Soup:
1. Cut the onions into quarters, then thinly slice each quarter into short strips.
2. In a large saucepan over medium heat, soften the onions in the butter for 15 minutes, stirring occasionally.
3. Continue cooking over high heat for 15 minutes or until the onions are caramelized, stirring constantly and scraping the bottom of the pan.
4. Add wine and cognac. Let reduce to near dryness.
5. Add the chicken and beef broths, flour, and nutmeg. Stir well.
6. Bring to a boil and simmer over medium-high heat for 30 minutes or until the soup is reduced by half (leave about 5 cups of soup left).
7. Season with salt and pepper.
Topping:
1. Place rack in center of oven. Preheat oven to broil.
2. Place 4 bowls on baking sheet. Meanwhile, lightly rub each crouton with garlic halves.
3. Divide soup among bowls and add 2 tbsp cheese per bowl.
4. Place 3 toasted slices over each soup and sprinkle with remaining cheese.
5. Bake 5 minutes or until cheese is melted and golden.
© 2021, Kenneth Koziol. All rights reserved.