Recipe:
6 tbs butter
2 yellow onions (julienned)
2 red onions (julienned)
1 1/2 oz Port wine
1 oz balsamic vinegar
4 c beef stock
4 oz bacon (cut into 1/4 in strips)
15 sprigs thyme
2 bay leaves
1 tbs peppercorns
8 1/2 in slices baguette
8 oz Gruyère (grated)
Salt and pepper to taste
Heat a Dutch oven or heavy bottom pot over medium low heat. Melt the butter. Add half the onions and let cook down until beginning to soften. Add the rest of the onions and cook on low until they onions are caramelized. Once caramelized add the port and the balsamic vinegar and cook for 1 minute. Add the stock, and bacon. Tie the thyme, bay leaves, and peppercorns up in a piece of cheese cloth and add to the pot. Bring to a simmer and allow to simmer 45 minutes. Toast the baguette slices. When soup is done simmering adjust the salt and pepper to taste then scoop the soup into oven proof crooks. Top with the baguette then cover with cheese and go under the broiler until cheese is bubbly and slightly browned.
29 сен 2024
