Onion Soup with Maytag Croutons

By jjadin

Haven't made yet.

Ingredients

• Bouquet garni
• 6-8 yellow, white, and sweet onions, any combo, about 3 lb
• 8 green onions
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large shallot
• 1 tbsp all purpose flour
• 2 tsp sugar
• 1 tsp kosher salt or sea salt
• 1/4 cup cognac
• 8 cups vegetable stock
• CROUTONS
• 1 baguette
• 1/2 lb maytag blue cheese

Details

Servings 6

Preparation

Step 1

Cut the blub onions in helf through the stem and slcie paper thin. Trim the green tops from the onions and reserce. Thinly slice the white portions.

In a large saucepan over medium high heat, melt the butter with 1 tbsp EVOO
until almost smoking. Add the slices onions and shallot and cook, stirring constantly, until they wilt, 3-5 minutes. Continue to cook the onions until they begin to color, stirring frequently, about 10 minutes.

Reduce the heat to medium low, cover, and sweat the onions, stirring occasionally, until they begin to turn golden, 30 minutes. Uncover, raise the heat to medium-high, and add the flour, sugar, and 1 tsp salt. Cook, stirring constantly, until the onions darken, about 5 minutes. Carefully pour in the Cognac and stir to scrape up any browned bits. Add the stock and the bouquet garni and bring to a boil. Reduce the heat to low, cover partially, and cook, stirring occasionally, until soup thickens and onion breaks down, about 30 minutes. Season with salt and pepper.

Toast baguette slices and spread with cheese. Put under broiler about 1 minutes to melt cheese. Sprinkle with green onions. Ladle soup into bowls, top with croutons and serve.