Brasserie Balzar's Midnight Onion Soup
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
6 tbsps
Unsalted Butter6 tbsps
Peanut Oil1 tbsp
Fine Sea Salt4 tbsps
All-Purpose Flour2 cups
Chicken Stock1.5 tsps
Ground White Pepper (freshly)Directions:
1
Special equipment: 1 (10-quart) stockpot; 4 ovenproof soup bowls In a 10-quart stockpot, melt the butter over low heat
2
Add the oil, onions, and salt, and stir to coat the onions
3
Cook, covered, over low heat, stirring occasionally so the onions do not scorch, just until the onions are soft but still pale, about 15 minutes
4
Sprinkle the flour over the onions and stir to coat the onions
5
Immediately add the stock, wine, the white pepper, thyme sprigs, and bay leaves
6
Bring just to a boil
7
Immediately reduce the heat to low
8
Simmer, partially covered, for 30 minutes
9
Taste for seasoning
10
(The soup can be prepared up to this point 1 day in advance
11
Refrigerate in a covered container
12
Reheat gently at serving time
13
) Preheat the broiler
14
Ladle the soup into individual ovenproof soup bowls
15
Top each serving with a slice of toasted baguette
16
Cover the bread with a thick coating of grated Gruyere
17
Place under the broiler
18
As soon as the cheese begins to bubble, serve the soup