Directions
- 1Preheat oven to 200°C (392°F).
- 2Peel and thinly slice about 2 kg of onions (brown, red, shallots, or a mix).
- 3Add 2 tbsp of beef fat to a pan on medium-low heat. Melt, add onions, salt, and pepper.
- 4Simmer with lid on for 20 minutes.
- 5Increase heat to medium and cook until onions caramelize and turn golden (about 1 hour).
- 6Add 4 minced garlic cloves and cook for 2 minutes.
- 7Deglaze with 2 shots of whiskey and 150ml of dry white wine, scraping the bottom of the pan.
- 8Add 900ml of beef stock and simmer gently for 20-30 minutes.
- 9Slice a crusty baguette, brush with beef fat, and grill until toasted.
- 10Add soup to bowls, top with grated Gruyère, croutons, and more Gruyère.
- 11Broil until cheese is melted and browned, then top with chives.
- 12Let cool slightly before serving.
Ingredients
- 2 kg onions
- 2 tbsp beef fat
- 1 pinch sea salt
- 1 pinch black pepper
- 4 cloves garlic
- 2 shots whiskey
- 150 ml dry white wine
- 900 ml beef stock
- 1 crusty baguette
- 1 Gruyère cheese
- 1 chives
Equipment
ovenbaking sheetlarge potwooden spoonknifegraterbowl
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