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Category: Broth Soups
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
3 large yellow onions, halved and sliced
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks (white parts only), halved lengthwise and sliced crosswise
3 cups sliced scallions (reserve tops for croutons)
2 cloves garlic, minced
salt and pepper
1/4 c. olive oil
3 c. red wine
12 sprigs thyme, cut into 4 inch lengths
6 quarts beef stock
1 baguette, cut into 1/2-inch slices
1 c. Gruyere cheese, grated
In a large Dutch oven, saute onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons olive oil until onions begin to caramelize.
Deglaze with red wine; add thyme and stock.
Bring to a boil; reduce heat to low and simmer for at least 1 hour.
Adjust the seasoning with salt and pepper.
While the soup is simmering, preheat the oven to broil.
Toss the baguette slices with the remaining 2 tablespoons of olive oil and place flat on a baking sheet.
Toss chopped scallion tops with Gruyere; top each baguette slice with cheese mixture.
Bake on a rack in the middle of the oven for 3 minutes; transfer to the broiler to lightly brown tops; cheese should be bubbly.
Ladle soup into bowls and top with croutons to serve.
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VEG - ONION SOUP WITH GRUYERE CROUTONS
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Category: Broth Soups
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
3 large yellow onions, halved and sliced
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks (white parts only), halved lengthwise and sliced crosswise
3 cups sliced scallions (reserve tops for croutons)
2 cloves garlic, minced
salt and pepper
1/4 c. olive oil
3 c. red wine
12 sprigs thyme, cut into 4 inch lengths
6 quarts beef stock
1 baguette, cut into 1/2-inch slices
1 c. Gruyere cheese, grated
In a large Dutch oven, saute onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons olive oil until onions begin to caramelize.
Deglaze with red wine; add thyme and stock.
Bring to a boil; reduce heat to low and simmer for at least 1 hour.
Adjust the seasoning with salt and pepper.
While the soup is simmering, preheat the oven to broil.
Toss the baguette slices with the remaining 2 tablespoons of olive oil and place flat on a baking sheet.
Toss chopped scallion tops with Gruyere; top each baguette slice with cheese mixture.
Bake on a rack in the middle of the oven for 3 minutes; transfer to the broiler to lightly brown tops; cheese should be bubbly.
Ladle soup into bowls and top with croutons to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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