[vc_row][vc_column][vc_column_text]For years, we used inexpensive yellow onions to make this recipe and it was good. Then, one day, we happened to have extra shallots on hand and we got the idea to mix them in. The result was wonderful – a touch sweeter and, overall, it just tasted better. Fast forward and now, when we make this favorite, we use three different varieties of onions, to give this soup a well-rounded, complex, lingering flavour; red onion, yellow onion and shallot.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/xW8zbpdzBdw” align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4-6 servings
TIME: 3 hours[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 6 tbsp unsalted butter (90g)
- 3 lbs yellow or mixed onions, sliced 1/8 inch thick (1.4kg)
- Salt and freshly ground black pepper
- 2 tbsp brandy
- 2 quarts stock, chicken or beef (1.8L)
- 2 sprigs thyme
- 1 bay leaf
- 1 tsp soy sauce, optional
- 1 tsp cider vinegar
- 8 bowl-size slices rustic bread, toasted
- 1 medium clove garlic
- 1 lb Gruyère cheese, grated (450g)
- 1/2 lb Parmesan cheese, grated (225g)
- Freshly minced chives, for garnish
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
In a large stainless steel or cast iron pot, melt butter over medium-high heat until foaming. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tbsp (15ml) water, scrape up browned bits, and continue cooking. Season with salt and pepper.
Add cognac and bring to a simmer, scraping up any browned bits. Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, thyme, and bay leaf; raise heat to medium- high; and bring to a simmer. Lower heat and simmer for 20 minutes.
Add soy sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Preheat broiler and adjust oven rack to top position. Rub with garlic clove until fragrant. Spoon soup into the ovenproof serving bowls, then top with the toasts, pushing down slightly. Top with grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots, about 5 minutes. Garnish with chives and serve.
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