Servings: 4
Ingredients
- 5 large white onions
- 3 cloves of garlic
- 60 grams unsalted butter
- 6 litres dark beef stock
- 1 litre chicken stock
- 500 ml dry white wine
- 250 ml organic apple cider vinegar
- 5 grams whole mustard seeds
- 2 tbsp Worcestershire
- 2 sprigs of fresh thyme
- 2 fresh bay leaves
- 100 ml extra virgin olive oil
- 6 pinches of smoked paprika
- 10 slices of French baguette
- 10 slices of Gruyere or Swiss cheese
- 500 grams shredded Grueyere (Grand Trunk from StoneTown cheese Ontario Canada)
- salt and pepper to taste
Instructions
- In a wide pot with a thick bottom met the butter.
- Add the thinly sliced onions and whole mustard seeds, smoked paprika, and let it caramelized with a pinch of salt.
- Add fresh bay leaf and thyme and deglaze with apple cider vinegar and Worcestershire.
- After the vinegar and Worcestershire are reduced add the wine and allow the alcohol to evaporate.
- Add the beef stock and chicken stock and bring it to a boil and allow to cook for approximately one hour.
- Remove the pot from the stove, remove the thyme sprig and bay leaf and adjust seasoning.
- Preheat your oven to broil.
- Toast lightly your bread in the oven on both sides; rub the garlic clove on the toasted bread and drizzle with olive oil.
- Pour the onion soup in ovenproof onion soup caps add the garlic-scented toasted bread, top with shredded Grand trunk and slices of Gruyere.
- Bake in the oven until golden brown and serve.
Video
Notes
Bon Appetit.
Chef Notes: From our trip to France over the years, we came out with this unique recipe using some of our favorite suppliers. Giving sweetness and acidity in a mouth full.
This is one of our family's favorite soups on a cool winter night. I hope you will enjoy as much as our Family does
Wine Pairing: Pinot Noir
Juice Pairing: Ginger Spice
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