Back by popular demand…
It’s SOUP WEEK.
For a couple of weeks…
Soup is a fantastic way to get kids to try new foods!
It’s like magic in a bowl.
This one is a family fave…
WHAT YOU NEED:
2 lbs sweet yellow onions, sliced
1 T extra virgin olive oil
3 T butter
1 sprigs fresh thyme
1 bay leaf
1/2 cup cognac
1/2 dry sherry
1 cup white wine
4 cups veal stock
2 cups beef stock
shredded gruyere or swiss cheese
WHAT TO DO:
Heat a large pot with olive oil and butter over medium heat.
Toss in the onions thyme and sprinkle with plenty of salt.
Stir the onions to coat.
Cover and let onions sweat for 15 to 20 minutes.
Once the onions are soft, remove pot and let the onions cook very slowly for about 45 minutes or so. Until they are nice and brown. This takes a bit but it’s sooooo worth the wait.
When the onions are brown deglaze the pan with cognac and sherry. Toss in your bay leaf and season with S&P. Now add in your wine and stir well. Turn up the heat and let your broth reduce by half.
Add in your veal and beef stock. Bring to a boil.
Taste and adjust seasoning. Add more salt if necessary.
Reduce heat and let simmer for 1 hour.
Ladle soup into individual dishes. Preheat your broiler. Top each bowl with baguette slices, then top bread with cheese.
Broil individual bowls on a baking sheet until cheese is melty and delicious!
Serve with a big salad.