Serves 6 as an appetizer
Description:
A full-bodied onion soup with croutons and swiss/gruyere cheese - wonderful as a first course... or filling as a meal AND..... it can all be made a day ahead and then heated and assembled just before serving
(this recipe is easily halved)
Ingredients:
3 T oil
4 T butter (the real thing)
2 pounds YELLOW ONIONS (not the sweet ones, darlin) THINLY SLICED
2 T flour
1 tsp fresh ground black pepper - more if desired
2 quarts beef bouillon or beef stock (see below)
2 C dry white wine or vermouth (I use dry vermouth)
......... plus extra ounce per serving
salt to taste
dry croutons...... 5-8 per serving
16 oz grated swiss or gruyere cheese (I prefer gruyere)
Directions:
For beef stock.... boil a soup bone in 2 quarts plus 1/2 C of water for about an hour..... remove the bone and chill; remove about half of the fat from the surface
.......or make with bouillon
For bouillon (I use this because I'm lazy) bring 2 quarts of water to a boil and dissolve 10 beef bouillon cubes in it........ set aside
For croutons, cut a loaf of bakery bread (I use PAN BIGIO from the grocery bakery department) into 3/4" slices.... cut the slices into 6 squares.... bake at 300* for 30 minutes... turn off oven and leave bread in it... this can be done ahead and stored in a paper bag, as they do not have to be hot for serving
Grate the cheese and store covered in the refrigerator until ready to serve
==============================
In a 4-6 quart HEAVY pressure cooker or dutch oven:
...Add butter and oil and place over high heat
...Add the sliced onions and cook on medium heat for about 30 minutes, stirring often to keep from sticking and to break rings apart - onions should be very soft and starting to brown
Add 2 T flour and cook over high heat, browning the flour.... scrape the bottom of the pot often (onions will become pasty in the roux)
Add pepper and bouillon/beef broth.... scrape the bottom of the pot to remove any caked on flour, onions, etc.
Bring to a boil and reduce heat to low simmer and cook for 30 minutes
Add 2C dry whitewine/dry vermouth and simmer another 15 minutes
Add salt to taste
Can be stored for 1-2 days in the refrigerator prior to serving
=================================
When ready to serve:
Preheat BROILER while you assemble
Bring soup to a rolling boil for 3-4 minutes.. place serving bowls on a large rigid cooking sheet......... add 1-2 oz of wine/vermouth to each BOWL (1 oz in small bowls)
Fill bowl with soup to within one inch of the top....... add 4-6 croutons...... top with generous portion of shredded cheese
BROIL FOR 2-3 MINUTES, UNTIL CHEESE JUST STARTS TO BUBBLE AND BROWN
Serve with a dry white wine and enjoy (you can thank me later!)
(this recipe is easily halved)
Ingredients:
3 T oil
4 T butter (the real thing)
2 pounds YELLOW ONIONS (not the sweet ones, darlin) THINLY SLICED
2 T flour
1 tsp fresh ground black pepper - more if desired
2 quarts beef bouillon or beef stock (see below)
2 C dry white wine or vermouth (I use dry vermouth)
......... plus extra ounce per serving
salt to taste
dry croutons...... 5-8 per serving
16 oz grated swiss or gruyere cheese (I prefer gruyere)
Directions:
For beef stock.... boil a soup bone in 2 quarts plus 1/2 C of water for about an hour..... remove the bone and chill; remove about half of the fat from the surface
.......or make with bouillon
For bouillon (I use this because I'm lazy) bring 2 quarts of water to a boil and dissolve 10 beef bouillon cubes in it........ set aside
For croutons, cut a loaf of bakery bread (I use PAN BIGIO from the grocery bakery department) into 3/4" slices.... cut the slices into 6 squares.... bake at 300* for 30 minutes... turn off oven and leave bread in it... this can be done ahead and stored in a paper bag, as they do not have to be hot for serving
Grate the cheese and store covered in the refrigerator until ready to serve
==============================
In a 4-6 quart HEAVY pressure cooker or dutch oven:
...Add butter and oil and place over high heat
...Add the sliced onions and cook on medium heat for about 30 minutes, stirring often to keep from sticking and to break rings apart - onions should be very soft and starting to brown
Add 2 T flour and cook over high heat, browning the flour.... scrape the bottom of the pot often (onions will become pasty in the roux)
Add pepper and bouillon/beef broth.... scrape the bottom of the pot to remove any caked on flour, onions, etc.
Bring to a boil and reduce heat to low simmer and cook for 30 minutes
Add 2C dry whitewine/dry vermouth and simmer another 15 minutes
Add salt to taste
Can be stored for 1-2 days in the refrigerator prior to serving
=================================
When ready to serve:
Preheat BROILER while you assemble
Bring soup to a rolling boil for 3-4 minutes.. place serving bowls on a large rigid cooking sheet......... add 1-2 oz of wine/vermouth to each BOWL (1 oz in small bowls)
Fill bowl with soup to within one inch of the top....... add 4-6 croutons...... top with generous portion of shredded cheese
BROIL FOR 2-3 MINUTES, UNTIL CHEESE JUST STARTS TO BUBBLE AND BROWN
Serve with a dry white wine and enjoy (you can thank me later!)
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