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Caramelized Onions and Gruyere Cheese
Prep Time: 10 min. Cook Time: 1 hr 30 min. Total Time: 1 hr 40 min
Ingredients
- 12 tbsp butter
- 10 medium onions, thinly sliced
- 1 tsp salt
- 4 tbsp red wine
- 4 tbsp balsamic vinegar
- 8 cups chicken stock
- 1/4 lbs (120 g) slab bacon, cut into 1/2 inch cubes
- 1 bouquet garni of 8 sprigs thyme, 4 sprigs parsley, and 1 bay leaf
- fresh ground pepper
- 1 tsp monosodium glutamate
- 1 baguette, sliced thick
- extra-virgin olive oil
- 3/4 lbs (350 g) Gruyere cheese, shredded
Directions
- In a large and heavy pot heat the 12 tbsp of butter over medium heat until it is melted and begins to brown. (You want some browning here!)
- Then, add the sliced onions and 1 tsp of salt and and cook over medium heat, stirring occasionally, until they are soft and very well browned. This will take about 30 minutes.
- Increase the heat to medium high and stir in the 4 tbsp red wine and 4 tbsp balsamic vinegar. De-glaze the pan by stirring vigorously. Add the 8 cups of chicken stock.
- Add the cubed bacon and bouquet garni and bring to a boil.
- Once boiling, reduce the heat to a simmer and season with salt and pepper to taste. Add the 1 tsp of monosodium glutamate and cook for about 1 hour, stirring occasionally. Skim any foam off the top with a ladle as it cooks.
- When the soup is almost finished, preheat the oven to 425 F (220 C). On a sheet pan place several thick slices of baguette. Drizzle in olive oil and top with a mound of shredded Gruyere cheese. Bake for 5-10 min until the cheese is melted and browned.
- When finished, remove the bouquet garni and serve in individual bowls with croutons and cheese.
Source
https://www.chowhound.com/recipes/onion-soup-les-halles-10006
Original from Anthony Bourdain’s LES HALLES COOKBOOK