3 10.5 oz cans beef consommé
48 oz vegetable broth
Tops and ends of 1 batch carrots, coarsely chopped
8 sprigs fresh thyme
2 bay leaves
1 T salt
1/2 t pepper
3 lbs yellow onions
1 t salt
1/2 C dry sherry or white wine
2 t Worcestershire
2 t apple cider vinegar
24 thick slices day-old baguette
olive oil
2 1/2 C Swiss, shredded
2 1/2 C gruyère, shredded
2 1/2 C fontina, shredded
Heat consommé and vegetable broth in a stockpot over medium high.
Add carrots, thyme, bay leaves, salt, and pepper.
When broth comes to a boil, reduce heat to low and cover.
Separately, melt butter in Dutch oven over medium high heat.
Add onions and salt.
Stirring occasionally, cook 40 mins or until water has evaporated.
Reduce heat to medium.
Stirring often, cook 30 mins or until deeply caramelized.
Deglaze with sherry, Worcestershire, and vinegar.
Strain broth and add to onions.
Preheat oven to broil.
In cast iron skillet, fry bread in olive oil until edges are golden.
Cover tops of bread with a sprinkle of cheese, cover, and melt.
Divide soup into 8 oven-safe crocks and place on baking sheet.
Place 3 baguettes slices on top of each crock, cheese side down.
Layer remaining Swiss, then gruyère, then fontina.
Broil 3 mins or until bubbly.
LTK
No comments:
Post a Comment