[Food Series] Five Onion Soup with Baked Gruyere Crostini

I look at Onion Soup as if it were a long term relationship. It’s warm and comforting and of course, it’s a commitment, but it’s totally worth every minute! When I make it, I generally prefer the heartier 5 onion soup mainly because I’m in love with leeks and shallots and garlic! I hope you are, too! Enjoy!
6 large Brown Onions
6 medium Shallots
1 large Leek
8 Green Onions
10 large Garlic Cloves
4 tablespoons Butter
2 ups Red Wine
2 ups Beef Stock
2 ups Chicken Stock
4 Bay Leaves
3 teaspoons freshly chopped Thyme
Salt and Pepper
Ok, so get the onion goggles on and get to chopping! Slice the onions, shallots, leeks, green onions and garlic. Add 4 tablespoons of butter to a deep pot on medium low heat and toss in all of your various onion types! Sprinkle in about a teaspoon of salt and then stir the pot. The salt will help the onions sweat. Put the lid on it and let it do its thing! Meanwhile, finely chop your fresh thyme. Stir in the bay leaves and thyme, then cover and let it simmer away! Check in on the onions about every 15-20 minutes, giving them a stir each time. At about the hour and a half (yes! an hour and a half) your onions should be looking pretty soupy. Add the wine, beef and chicken stocks and half a teaspoon of pepper. Allow the soup to simmer for at least another 45 minutes to an hour. Grate about 2 cups of gruyere cheese. Take crusty bread and slice one inch slices. Place them in the broiler til nice and golden brown on both sides! Once the soup has finished reducing, place the soup in an oven safe dish, put the toasted bread on top, then pile on the cheese! Place the oven safe dish in the broiler until the cheese has melted and has started to brown slightly. Then, enjoy!

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