Sweet Onion Soup Gratinee

Submitted by Chef Aaron Pilkingt

"Everyone bow to Mr. Brown."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 8

ingredients

• 6 yellow onions, very thinly julienned
• 1 1⁄2 tablespoons olive oil
• 1 tablespoon kosher salt
• 2 cups white wine
• 10 ounces beef consomme
• 10 ounces chicken broth
• 10 ounces apple cider
• 1 tablespoon dry thyme leaves
• 2 tablespoons parsley, stems
• 3 bay leaves
• 1 cup gruyere cheese, shredded
• 2 ounces cognac

directions

1. Cook the onions in a large heavy pot, in the oil. Cook very slowly, and don't bother stirring the onions for a while. About 15 minutes.
2. After the onions are very darkly caramelized, deglaze with the white wine. Reduce this au sec before proceeding with the stocks and juice.
3. Find a way to easily remove your herbs. I prefer a sachet, which is just a little sack made of cheesecloth, and fastened with butcher's twine. Simmer the herbs in with the soup for about 30 minutes.
4. This is another soup that I should note that its flavor will increase as it sits. So cook early.
5. Finish it with a good strong shot of brandy to perk it back up.
6. As for the cheese, I recommend using a little slab of crusty bread as a raft over the soup and melting the cheese over the whole thing. Use the broiler in your oven. I don't like the cheese browned but some do. Let it run all over the sides of the bowl. It'll really add to the effect.