|
It's a modified Good Eats recipe. I'll post my version.
What you need:
Electric skillet, non-stick is best (You could use stove top but heat control is key)
4lbs Onions-I use 2lbs Sweet, 2lb White (That's about 6 large onions total)
3tbls butter
3 cups White wine (I've used Riesling because that's what we have)
10oz Beef Stock
14oz Vegetable Broth (Can also use Chicken Broth)
3/4cup Apple Cider
1 Bouquet Garni (Parsley, Thyme, Bay Leaf tied together)
2 cloves garlic, minced fine.
Salt
French bread
A meltable cheese
Ramekins
Slice onions into half-moons. Set skillet to 300. Melt butter, then add layer of onions, then salt. Keep layering/salting until all onions are in the skillet. Let cook for 20 minutes before stirring. Then stir once every 15-20 minutes for about an hour (usually a little more) until onions are dark brown in color. Don't worry about burning too much.
After onions reach color, turn heat to High and add wine to deglaze. Reduce wine to syrup consistency. Add the rest of liquid, herbs, and garlic. Simmer for 20 minutes or so.
Slice bread into 1/2-1" thick slices, toast on both sides. Remove bouquet garni from soup. Add soup to ramekins, top with bread and cheese, then put under broiler until cheese is melted. Servings= about 6-8.
__________________
"One: Where's the fife? and Two: Gimme the fife."
|