Recipe of the Week: Roasted Onion Soup Gratin
Nothing beats the fragrant taste of a steaming cup of deliciously sweet onion soup, no matter what the weather is outside. I like to make it in large batches and then save it in the freezer for a quick meal. Serves eight. (Chef tip: For a sweeter taste, roast your onions at 350°F for 45 minutes wrapped in foil with the top and bottom cut off and peeled.)
1/4 cup unsalted butter
2 tablespoons extra-virgin olive oil
6 onions, roasted and chopped
2 cloves garlic, minced
1 tablespoon Sherry wine
1 tablespoon Cognac
1 quart defatted beef stock
1 teaspoon Worcestershire sauce
2 bay leaves
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
8 crostini
4 ounces Gruyere cheese, grated
1 teaspoon fresh chives, chopped
Heat the butter and oil in a large stockpot over medium-high heat. Add the roasted onions and garlic, and cook over medium heat for five to 10 minutes, stirring occasionally.
Add the Sherry and Cognac, scraping up any brown bits in the pan, and simmer uncovered for five minutes. Add the beef stock, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. Remove the bay leaves and taste for seasoning.
Preheat the boiler and position a rack 5 inches below the heat source. Ladle the soup into heat-proof serving bowls, top with the crostini, sprinkle generously with grated Gruyere, and broil for three to five minutes, until the cheese is melted and bubbly.
Sprinkle with fresh chives and serve hot.