A mouthwatering recipe from Chef David Myers: Soupe á L’Ognion Gratinée.
Best made one day in advance.
Ingredients (Makes 8 Portions):
8 large yellow onions, halved and sliced end to end 1/4” wide
4 tablespoons unsalted butter
2 2/3 cups water
2/3 cup dry sherry
5 cups chicken broth (as little sodium as possible)
2 2/3 cups beef broth
8 sprigs fresh thyme and one bay leaf, tied together with butcher twine
Fresh ground black pepper
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Place onions and butter in large casserole, season lightly with salt and place, covered, in a 400 degree oven. Remove from oven every fifteen minutes and stir. Cook until onions are a light golden brown. This should take about 1.5 hours.
Remove casserole and place on stove over medium heat and continue cooking, scraping the bottom regularly until onions are a deep golden brown and begin sticking to bottom of pot and form a crust.
Add half the water and cook, scraping the bottom constantly, until the water has evaporated. Add the sherry and continue cooking and scraping until sherry has evaporated.
Add the remaining liquids, thyme, a dash of salt, and bring to a simmer. Continue simmering over low heat for forty minutes. Remove thyme bundle and season with salt and pepper to taste.
1 loaf French bread
1 pound Gruyère, grated
Toast eight 1/2" thick slices of crusty French bread until lightly golden and crusty. The slices should be large enough to fill the inside of the soup bowl. If smaller, use two slices per bowl.
Fill eight oven-proof soup bowls to 1/2 inch from top, making sure to distribute onions evenly between bowls. Place croutons on top, inside the edges of the bowl. Sprinkle evenly with the grated Gruyère and broil until cheese is bubbling and starts to get dark spots.
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