SUNDAY ONION SOUP.
SUNDAY ONION SOUP.
PEEL and slice 2 large onions (or MORE for a larger group).
On low heat in a covered non-stick pot, slowly FRY up your onions in some evoo and 2 tbs of butter with 1 bay leaf, a healthy pinch of dried thyme and 7 large cloves of chopped garlic (let this go nice and slow – see if you can go a full 25 minutes without yellowing the onions!)…STIR occasionally.
REMOVE the lid and INCREASE the heat up to yellow those onions.
Once golden, ADD 6 cups of beef stock (best to use your own, but high quality store-bought does the trick!
REDUCE the heat back down to a low simmer and let this go for a good 25 minutes.
Now, CHECK seasoning for salt and pepper…ADD slowly (but be comfortable that you’ll want to add more salt than you think, it brings out the sweetness in the onions);
Once done, LET the soup sit, covered, on the stovetop for about 30 minutes. This isn’t necessary but deepens the rich flavor.
When you’re ready to serve, GRAB some hearty white bread in thick slices and COVER with sliced gruyere cheese…PLACE these under a broiler (a toaster oven works best) and once melty, FILL your bowls with the Soup and top with the toasty cheese bread.
TO DRINK, CLICK HERE: **Rustic 'n Delicious Cru Beaujolas: Alex Foillard Brouilly, 2022**
