Brown Onion Soup

Brown Onion Soup


by Mark Allison

Posted on October 1, 2012 at 9:38 AM

Updated Monday, Oct 1 at 4:40 PM

Brown Onion Soup


5 yellow onions (about 4 pounds)

3 tablespoons butter

1 teaspoon salt

2 cups white wine

32oz fresh beef stock

1 loaf country style bread

Kosher salt

Ground black pepper

8-12 slices Gruyere cheese


Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes.
Melt butter in a large sauce pan, add the sliced onions and sprinkle with a little salt. Do not try stirring
until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark
mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. .

Add enough wine & beef stock to cover the onions and turn heat to a low simmer for 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a
baking sheet and place under broiler for 1 minute.

Season soup mixture with salt and pepper and ladle soup into crocks leaving one inch to the lip. Place
bread round, toasted side down, on top of soup and top with sliced cheese. Broil until cheese is bubbly
and golden, 1 to 2 minutes. Serve.