Richard Chrz I hope you like it.
Ingredients: 4 servings
Olive oil
3 lbs of onions sliced
Pat of butter
Dash of sugar
4 oz mushrooms finely finely chopped. I use a food processor.
3/4 cup of white wine
A few sprigs of thyme
32 oz good beef stock
3 tbsp Parmesan Cheese
4 slices of baguette for crouton
Gruyère or Swiss cheese
Kosher Salt to taste
Pepper to taste
Directions
1. Caramelize Onions
2. While onions are caramelizing add the pat of butter, the dash of sugar, a little Kosher salt and pepper
3. When the onions are almost done caramelizing add the finely chopped mushrooms and thyme. Be careful not to use too much thyme as it can over power the rest of the flavors.
4. When the mushrooms start to release their moisture, deglaze with white wine and reduce by half.
5. Add beef stock and simmer, reducing a little.
6. While simmering, add the parmesan cheese
7. Also while simmering, toast the baguette slices for croutons and preheat your broiler.
8. When you feel the soup is done simmering, taste and add any final seasoning.
9. Ladle into broiler safe ramekins, add crouton and top with generous amount of cheese.
10. Broil until cheese is brown and bubbly.
11. Serve and enjoy
Notes:
You can also deglaze with a good red wine. This gives a deeper heavier flavor. I omit the mushrooms if I use red wine. The white wine seems to give a lighter flavor and the mushrooms really add some umami.
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