Directions
- 1Slice 8 yellow onions into strips.
- 2Place sliced onions into a drip easy or large bowl and break them up so they are not stuck together.
- 3Add olive oil to the onions.
- 4Season the onions with Redmond Kosher salt.
- 5Mix the onions to ensure they are flavored.
- 6Pour the seasoned onions onto a flat rock or griddle set to medium heat to caramelize.
- 7Add 6 minced garlic cloves to the caramelizing onions.
- 8Add more salt to the onions and garlic.
- 9Stir the onions and garlic until the onions are fully caramelized.
- 10Cut a full baguette longways several times, then into approximately half-inch cubes for croutons.
- 11Place the bread cubes into a mixing bowl.
- 12Drizzle olive oil over the bread cubes.
- 13Sprinkle garlic powder and a bit more salt onto the bread cubes.
- 14Mix the bread cubes to coat them evenly.
- 15Spread the bread cubes onto a baking sheet and toast on the grill at 400°F (200°C) until crispy (approximately 10 minutes).
- 16Transfer the caramelized onions to a large pot.
- 17Add 2 tablespoons of tomato paste and 0.5 teaspoon of sugar to the onions and stir.
- 18Deglaze the pot with 0.33 cup of dry white wine.
- 19Add 2 tablespoons of Worcestershire sauce and 7 cups of beef broth to the pot.
- 20Let the onion soup simmer for 15 minutes.
- 21Ladle the onion soup, including the onions and liquid, into individual soup bowls.
- 22Add a layer of toasted croutons on top of the soup.
- 23Place shredded mozzarella cheese over the croutons.
- 24Top with slices of Gruyère cheese.
- 25Place the soup bowls back on the grill at 400°F (200°C) until the cheese is fully melted.
Ingredients
- 8 un yellow onions
- tbsp olive oil
- salt
- 6 cloves minced garlic cloves
- 2 tbsp tomato paste
- 0.5 tsp sugar
- 0.33 cup dry white wine
- 2 tbsp Worcestershire sauce
- 7 cups beef stock
- 1 full baguette
- 0.5 tsp garlic powder
- mozzarella cheese
- Gruyère cheese
Equipment
knifecutting boarddrip easy (colander)flat rock (griddle)spatulalarge potmixing bowlbaking sheetgrillladlesoup bowls
Tips
- Cut onions longways into strips.
- Break up onions so they are not stuck together.
- Cook onions on medium heat to caramelize, not too fast.
- Deglaze with white wine to enhance flavor.
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