Serves 1
Directions
- 1Thinly slice the onions using a food processor.
- 2Add a whole stick of butter, a generous amount of olive oil, salt, white pepper, and black pepper to the sliced onions in a large pot.
- 3Place the pot on low heat and caramelize the onions, stirring every 5 minutes at first, then every 1-2 minutes as they brown.
- 4Deglaze the pot with Worcestershire sauce and white wine vinegar.
- 5Add the diced potatoes, dried chives, dried thyme, and bay leaves to the pot.
- 6Pour in the beef broth and mix all ingredients together.
- 7Cover the pot and let it simmer until the potatoes are soft.
- 8Take out about half a cup of the soft potatoes and mash them until they reach a mashed potato consistency.
- 9Stir the mashed potatoes back into the pot to thicken the broth.
- 10Add a splash of heavy cream and mix it into the soup.
- 11Ladle the soup into a bowl.
- 12Grate Monterey Jack cheese on top of the soup.
- 13Grate Parmesan cheese on top of the Monterey Jack cheese.
- 14Use a kitchen blowtorch to melt and lightly brown the cheese on top.
Ingredients
- 6 onions
- 1 stick of butter
- olive oil
- Salt
- white and black pepper
- splash Worcestershire sauce
- splash white wine or white wine vinegar
- 4 cups diced potatoes
- 2 tablespoons dried chives
- 0.75 teaspoon dried thyme
- 2 bay leaves
- 5 cups beef broth
- splash heavy cream
- Monterey Jack cheese
- Parmesan cheese
Equipment
food processorlarge pot with lidpotato masherladlebowlcheese graterkitchen blowtorch
Tips
- You can use Gruy ere cheese traditionally, but other melty cheeses like Monterey Jack work well too.
- To melt the cheese, you can torch it with a blowtorch or put it under the broiler in an oven-safe dish.
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