Ingredients
1 1/2 tablespoons olive oil
4 tablespoons butter
4 yellow onions cut in half, then sliced 1/4 inch thick
1/2 cup white wine
1/2 cup sherry
2 sprigs thyme
1 bay leaf
1 tablespoon peppercorns
2 cups chicken stock
4 cups beef stock
salt, pepper
Sliced baguettes
Emmenthal or Gruyere cheese shredded
Preheat oven to 350 degrees
1. Heat butter and oil in a large heavy bottomed soup pot. Add onions and cook, stirring occasionally, until caramelized.
2. Add white wine and sherry. Bring to boil, then reduce heat and simmer until reduced by half.
3. Tie the thyme, bay leaves and peppercorns in a square of cheesecloth to make a sachet. Add, along with stocks; simmer for 1 hour. Remove sachet from soup. Season to taste.
4. Brush baguette slices with olive oil, sprinkle with salt and pepper and bake until crispy, 5-10 minutes.
NOTE: on next few days when baguette becomes stale 20-30 seconds in the microwave will make it soft.
5. To serve, fill warm soup bowls with onion soup, float two or three baguette slices on top and add a generous sprinkling of cheese. Slide under the broiler and cook until the cheese melts and caramelizes.
Recipe is from San Jose Mercury, David Bastide executive chef, Left Bank Brasserie, San Jose.
1 1/2 tablespoons olive oil
4 tablespoons butter
4 yellow onions cut in half, then sliced 1/4 inch thick
1/2 cup white wine
1/2 cup sherry
2 sprigs thyme
1 bay leaf
1 tablespoon peppercorns
2 cups chicken stock
4 cups beef stock
salt, pepper
Sliced baguettes
Emmenthal or Gruyere cheese shredded
Preheat oven to 350 degrees
1. Heat butter and oil in a large heavy bottomed soup pot. Add onions and cook, stirring occasionally, until caramelized.
2. Add white wine and sherry. Bring to boil, then reduce heat and simmer until reduced by half.
3. Tie the thyme, bay leaves and peppercorns in a square of cheesecloth to make a sachet. Add, along with stocks; simmer for 1 hour. Remove sachet from soup. Season to taste.
4. Brush baguette slices with olive oil, sprinkle with salt and pepper and bake until crispy, 5-10 minutes.
NOTE: on next few days when baguette becomes stale 20-30 seconds in the microwave will make it soft.
5. To serve, fill warm soup bowls with onion soup, float two or three baguette slices on top and add a generous sprinkling of cheese. Slide under the broiler and cook until the cheese melts and caramelizes.
Recipe is from San Jose Mercury, David Bastide executive chef, Left Bank Brasserie, San Jose.
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