Onion Soup 101
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Thyme Leaves (fresh)8 cups
Beef Stock (homemade)1 cup
Vermouth (dry)1 tbsp
Coarse Salt1 tbsp
Sherry (dry)Directions:
1
In a large heavy pot over medium heat, saute bacon until fat is rendered and bacon is crispy, 5 to 6 minutes
2
Transfer bacon to a paper towel to drain
3
Set aside
4
Saute onions and thyme in remaining bacon fat in pan until onions are well caramelized, stirring occasionally, 25 to 30 minutes
5
Deglaze with vermouth, and cook about 1 minute
6
Add stock, salt, and pepper to taste
7
Bring to a boil; reduce heat, and simmer for 30 minutes
8
Meanwhile, make croutons by toasting bread slices under broiler or in toaster, until golden
9
Preheat broiler
10
Add 1/2 teaspoon sherry and one crouton to each soup bowl
11
Sprinkle each crouton with 2 tablespoons reserved bacon
12
Ladle soup into bowls, top with Gruyère, and place on a baking pan
13
Transfer to oven, and broil until cheese is melted and bubbly, 2 to 3 minutes
14
Garnish with thyme sprigs, and serve immediately