This really is easy to do, it just takes about 40 minutes prep time and a couple of hours of cooking time. I always make a large pot of it. It freezes well and keeps in the refrigerator for at least a week.
- 8# of assorted onions: Red, Sweet & White, cut in half and sliced in 1/4 inch slices
- I cup of TSTE dried Shallots (or 2# of fresh shallots coarsely chopped)
- 4 leeks greens cut off, cut in half then sliced thinly
- 2 tablespoons of TSTE Vik’s Garlic Fix
- several grinds of TSTE Four Peppercorn Blend
- 1/4 cup TSTE Sweet Onion Sugar
- 6 stems of fresh thyme or 1 teaspoon TSTE dried thyme
- 1/4 cup of olive oil
- 1 bottle dry vermouth
- 6 quarts of stock. I used duck, but chicken, beef or even vegetable stock is fine. DO get low sodium though if you buy it.
- Splash of cognac
- For each serving: 1/2 cup of Gruyère cheese, shredded and 1 slice of toasted baguette
- In a very large stock pot pour in the olive oil and add the onions and leeks in stages allowing the onions to caramelize a little before adding more.
- After all the onions are cooked deglaze pot with a bottle of vermouth. This adds immense flavor to the soup, so don’t skip this step.
- Add seasonings, stock and the dried shallots (if you use fresh, add them with the onions).
- Bring to a boil then allow to simmer with the lid off for about 2 hours, stirring once every 15 minutes. Liquid should reduce by about half.
- Add the cognac to taste
- Turn on broiler
- Toast the baguette slices.
- Fill oven proof crocks with soup. Place on a cookie sheet for transferring to the oven. put a baguette slice in each of the crocks. Add a tiny bit more soup on top to soften. Pile with cheese and put under the broiler till the cheese starts to brown and bubble. Remove and serve.
SO easy and so delicious!!!
Pingback: Five Onion French Onion Soup ~ Best Recipe | My Manhattan Kitchen
Mmm–That’s a lot of vermouth! I use red wine, but the cognac would help make up for that. Otherwise, this sounds divine.