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16 lines
2.3 KiB
Plaintext
16 lines
2.3 KiB
Plaintext
>> source: Cook's Illustrated
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>> serves: 6
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>> total time: 2.5 hours
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Be patient when caramelizing the onions; the entire process takes 55 to 70 minutes. If you don't have ovensafe soup crocks, form six individual piles of croutons on a baking sheet, cover them with the cheese, and broil them on the middle oven rack until the cheese is melted, 1 to 3 minutes. Then use a spatula to transfer the crouton portions to the individual filled soup bowls.
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Melt @unsalted butter{4%Tbsp} in #Dutch oven{} over medium-high heat. Stir in halved and sliced thin @onions{4%lbs}, 1 teaspoon @salt{1%tsp}, and @sugar{1%tsp}. Cover and cook, stirring occasionally, until onions release their liquid and are uniformly translucent, about 20 minutes.
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Uncover and cook until liquid has evaporated and browned bits start to form on bottom of pot, 5 to 10 minutes. Reduce heat to medium and continue to cook, uncovered, until onions are caramel colored, 30 to 40 minutes longer, stirring and scraping with #wooden spoon{} as browned bits form on bottom of pot and spreading onions into even layer after stirring. (If onions or browned bits begin to scorch, reduce heat to medium-low.)
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Stir in @dry red wine{1%cup}, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Stir in @vegetable broth{8%cups}, @thyme{4%sprigs} sprigs, @bay leaves{2}, 1/2 teaspoon @pepper{1/2%tsp}, and 1/2 teaspoon @salt{1/2%tsp}. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 30 minutes.
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While onions simmer, adjust oven rack to middle position and heat oven to 350°F. Toss @baguette{6%oz}, @olive oil{3%Tbsp}, remaining 1/4 teaspoon @salt{1/4%tsp}, and remaining 1/4 teaspoon @pepper{1/4%tsp} together in bowl. Transfer to #rimmed baking sheet{} and bake until golden and crisp, 15 to 18 minutes. Remove sheet from oven and set aside. Increase oven temperature to 500°F.
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Set six #12-ounce ovensafe crocks{} on second #rimmed baking sheet{}. Discard thyme sprigs and bay leaves and season soup with salt and pepper to taste. Divide soup evenly among crocks (about 1-1/2 cups each). Divide 1 cup @Gruyère{1%cup} evenly among crocks, top with croutons, and sprinkle with remaining Gruyère, then @Parmesan{1/2%cup}. Bake until cheeses are melted and soup is bubbly around edges, 5 to 7 minutes. Let cool for 5 minutes before serving.
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