Prep 20 mins
Cook 1 hr 10 mins
The onions may make you cry, but this soup will make you smile. The mix of two kinds of both mix with sherry and congnac make this soup yummy, but the Gruyere Croutons put it over the top.
- 2 1⁄2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
- 1⁄4 lb unsalted butter
- 1 bay leaf
- 1⁄2 cup medium-dry sherry
- 1⁄2 cup cognac or 1⁄2 cup brandy
- 1 1⁄2 cups dry white wine
- 4 cups beef stock
- 4 cups chicken stock
- 1 tablespoon salt
- 1⁄2 teaspoon white pepper
- cheese crouton
- 1 small baguette, cut into 1/2-inch slices
- 2 1⁄2 cups gruyere cheese, shredded
- In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
- Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
- *For the croutons*.
- While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- *To serve*.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Yummy to the EXTREME! This is so lovely with the bit of sherry and cognac - and the Gruyere coupled with the baguette DOES put this over the top. I used some nice home-grown beef stock (it's what I had) and a combo of sweet and cooking onion alternating. Just spectacular and a real wowser for just yourself - or lovely, neighborly company. Great recipe, thanks for posting!
I cried but it was worth it ;) I used spanish onions (yellow). I didn't have sherry, so I saw somewhere that I could use dry vermouth. I did and that went very well in this soup. I used brandy. My beef and chicken stock were with less sodium and I didn't use salt. The gruyere cheese gives a great taste to the crouton and soup. This soup is wonderful and is worth 10 stars :) Thanks Deb :) Made for PRMR tag game
Yum! This onion soup is chuck full of flavor! I used cream sherry in place of the dry version as that was what I had on hand. I think it gave the soup a sweet and savory flavor to die for! Loved the crouton too, as it didn't become a mess of wet soupy bread. Thanks for posting! Made for Veg 'N swap tag #28.