Directions
- 1Add 3 tablespoons of unsalted butter plus 1 tablespoon of extra virgin olive oil in a six-to-eight quart pot over medium heat.
- 2Once butter begins to bubble, add your onions. Season with salt and stir to coat the onions in butter and disperse the salt.
- 3To caramelize, simply cook on medium heat, stirring gently but frequently. This will take about 45 minutes and you will have to fluctuate the heat between medium and low.
- 4If onions start to stick, add a tiny splash of water to loosen.
- 5Once the onions reach a dark brown color, they are done.
- 6In the same pot, deglaze with 2 tablespoons of good bourbon. Let that boil and reduce until there’s barely any bourbon left (about 2 minutes).
- 7Add 1 and 1/4 cups of white wine, bring to a boil over high heat, and reduce by about 70% (3–5 minutes).
- 8Add 1 and 1/2 quarts of beef stock, season lightly with salt, and bring it up to a simmer.
- 9Drop in a bundle of thyme that’s been tied tightly together and simmer for 20–30 minutes or until slightly reduced and slightly thickened.
- 10Optionally, finish with 3 tablespoons of dry sherry, let simmer to cook off alcohol (1–2 minutes), remove from heat and stir in 2 tablespoons of unsalted butter until fully melted and emulsified, and season to taste with salt and pepper.
- 11Grate about 3 ounces each of Gruyere and Gouda cheese and toss together.
- 12Brush half-inch slices of baguette bread with olive oil and place in an oven set to 425°F or 218°C until crisp but not brown (about 5–7 minutes).
- 13Ladle your soup into oven-safe bowls, leaving at least a quarter-inch of space at the top, top it with two slices of your toasted baguette, sprinkle generously with cheese, and place under a high broiler for 2–3 minutes or until melted and slightly browned. Serve and enjoy!
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 5 sweet onions
- 1 pinch salt
- 2 tablespoons good bourbon
- 1.25 cups white wine
- 1.5 quarts beef stock
- 1 bundle thyme
- 2 tablespoons unsalted butter
- 1 pinch salt
- 1 pinch pepper
- 3 ounces gruyere
- 3 ounces gouda
- 1 baguette bread
Equipment
potspoonknifebox graterbaking sheetbroiler
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