2.5 lb. Sweet Onions Vidalia, Walla Walla or the like
2.5 lb Yellow Onions
2 Tbsp Olive or Avocado Oil
2.5 lb Yellow Onions
2 Tbsp Olive or Avocado Oil
3/4 stick Unsalted Butter
4 whole bay leaves
1 1/2 Tbsp Paprika (buy fresh, don't use cheap, Hungarian sweet)
1 1/2 Tbsp Paprika (buy fresh, don't use cheap, Hungarian sweet)
4 Healthy Taps ground cloves
2 Tsp fresh Cracked Pepper
4 Tbsp A/P flour or 6 Tbsp Wondra flour
1/2 Cup Burgundy or Chardonnay, I use Burgundy
3 Quarts beef stock, au jus, or strong beef broth
1 or 2 Tbsp Kitchen Bouquet, add a little at a time till you get the right color
1 or 2 Tbsp Kitchen Bouquet, add a little at a time till you get the right color
French Baguette Crouton
1 1/2 Pounds Swiss Cheese, grated or sliced
Slice onions 1/8 inch thick, Saute’ the onions until golden brown and caramelized but not burnt. Sprinkle a little salt and a pinch of sugar on onions while sauteeing. When onions are golden brown, add paprika first and incorporate well, add cloves, salt, pepper, and glutamate if using. Sprinkle flour over onions and cook for a minute or two. Add Burgundy or Chardonnay and deglaze the bottom of the pan. Quickly stir in 3 quarts of clear beef stock, au jus or strong beef broth in about three additions stirring completely each time to work the flour through the broth. Add bay leaves cover and simmer for about 30 minutes. If soup appears too thin, add Makes 3 quarts.
To serve: Ladle soup into earthenware cup or bowl. Place 2 slices French baguette (cut about ¼ inch thick to cover surface) on top of the ladled soup. Bread should cover the surface of the soup (you are building a life raft for the cheese). Top with generous portion of grated Swiss Cheese. Place in a 350-degree oven and bake until cheese has browned and formed a crust, about 10 Minutes.
Note (You really don't want to just broil this. It might brown and melt it, however, it will not form a crust and become sort of nutty in flavor). When baked, the cheese will puff up, form a crust and brown. Broiling simply melts it into the soup.
To prepare the baguette, place a whole loaf in a 350-400 degrees (depends on your oven) oven for 10 minutes The crust should be browned and crisp. Tip: Slice it on its side with a decent bread knife and it won't compress as much.
Remove and serve immediately. Serves 12.
To serve: Ladle soup into earthenware cup or bowl. Place 2 slices French baguette (cut about ¼ inch thick to cover surface) on top of the ladled soup. Bread should cover the surface of the soup (you are building a life raft for the cheese). Top with generous portion of grated Swiss Cheese. Place in a 350-degree oven and bake until cheese has browned and formed a crust, about 10 Minutes.
Note (You really don't want to just broil this. It might brown and melt it, however, it will not form a crust and become sort of nutty in flavor). When baked, the cheese will puff up, form a crust and brown. Broiling simply melts it into the soup.
To prepare the baguette, place a whole loaf in a 350-400 degrees (depends on your oven) oven for 10 minutes The crust should be browned and crisp. Tip: Slice it on its side with a decent bread knife and it won't compress as much.
Remove and serve immediately. Serves 12.
Notes.
Make the soup the day before and refrigerate overnight, the flavor is much better. Heat soup through and assemble the Gratin the next day.
Make the soup the day before and refrigerate overnight, the flavor is much better. Heat soup through and assemble the Gratin the next day.
I don't use the monosodium glutamate
Use fresh cracked pepper
Use Ground Cloves
Use "fresh" Sweet Hungarian Paprika (do not use old paprika or cheap, you will regret it).
