It took a couple of tries, but I finally got this soup tasting the way I want it to. The key is to really give the onions a head start and let them cook down and caramelize. Traditional onion soup is topped with Gruyere cheese. I topped mine with asiago cheese. I love asiago cheese.
This soup makes 6-8 servings.
2 Tbsps Unsalted Butter
2 Tbsps Olive Oil
4 Medium Onions, thinly sliced (I used yellow onions)
2 Bay Leaves
1 Tsp Dried Thyme
1/2 Cup Water
4 Cups Beef Broth
1/3 Cup Sherry Vinegar
Asiago Cheese, shredded
Place butter in slow cooker set to low and let it start to melt while you slice the onions. Add 1 tbsp of olive oil and the onions. Pour the second tbsp of oil over top of the onions. Add the bay leaves, thyme and water. Let the onions cook for a good 3 hours until browned. Remove the bay leaves and add the beef broth. Stir to blend and let the soup continue cooking another 2 hours. Add the sherry vinegar, stir and let finish cooking about 30-60 minutes.
Top each serving with a sprinkle or a handful of asiago cheese and enjoy.
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