When I make it, here are the critical elements:
Take sour dough bread - cut it into rounds - brush with olive oil and seasoning - slow cook it at 180 degrees in the oven for 2-3 hours. This is what will go into the bottom of the bowl.
Critical - A rich homemade beef stock.
Lots of onions caramelized slowly for about an hour. At that point, in batches, add a pint of bourbon and evaporate it into the onions. When adding the last bit of the pint don't fully evaporate it.
Use Gruyere cheese. It's expensive but it's so worth it.
Follow these steps and your soup will be more decadent than anything you will ever have dining out.
Take sour dough bread - cut it into rounds - brush with olive oil and seasoning - slow cook it at 180 degrees in the oven for 2-3 hours. This is what will go into the bottom of the bowl.
Critical - A rich homemade beef stock.
Lots of onions caramelized slowly for about an hour. At that point, in batches, add a pint of bourbon and evaporate it into the onions. When adding the last bit of the pint don't fully evaporate it.
Use Gruyere cheese. It's expensive but it's so worth it.
Follow these steps and your soup will be more decadent than anything you will ever have dining out.
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