White Wine Onion Soup with Gruyere Toast

By therman

Christy

Ingredients

• Stock:
• Serves 4
• 4 lbs. of short ribs or frozen beef bones
• 10 cups water
• 4 celery stalks with tops, rinsed
• 4 carrots with tops, rinsed
• Handful of black whole peppercorns
• 1 whole garlic, cut in half
• 2 yellow onions, quartered
• 2 bay leaves
• 1/8 cup of salt
• Fresh Herbs; rosemary, thyme, parsley
• White Wine Onion Soup:
• 2 tbsps. butter
• 2 1/2 large white onions cut into very thin rings
• 5 cups of Stock
• 1/2 celery stalk
• 1/2 cup dry white wine
• 1 tsp. vinegar
• 1 tsp. sugar
• 1/2 cup of light cream
• 1 tsp. minced parsley
• Pepper and salt to taste
• Gruyere Toast:
• Thickly sliced French bread
• 1/2 cup grated gruyere cheese

Preparation

Step 1

For stock, place bones on a cookie sheet and drizzle with high quality olive oil. Roast at 375 degrees for about an hour. Look for a dark color to the meat, flipping them over to cook evenly. Once done, transfer to a pot with the water simmering. Add remaining ingredients and simmer uncovered for two to three hours. Skim fat from surface and strain through a cheesecloth and sieve.

For soup, melt butter in a Dutch oven. Add onions and sauté until caramelized. Add stock, celery and potato. Bring to a boil and cover. Simmer for 30 minutes. Puree broth mixture in a blender. Return to Dutch oven and add white wine, sugar, and vinegar. Simmer for 5 minutes. Stir in cream, parsley, salt and pepper to taste. Do not boil as the soup will curdle! Serve with chopped fresh parsley.

Gruyere toast - Cut four thick slices of French bread and put on a cookie sheet. Drizzle with olive oil and a sprinkling of kosher salt. Add grated cheese in piles on bread and broil on low until cheese starts to bubble and toast becomes brown along the edges. Once done top on onion soup.