Caramelized onion soup with cauliflower and melted Gruyere Recipe

By Carolanne

This recipe for Caramelized onion soup with cauliflower and melted Gruyere, by Don Snow, is from Don's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ingredients

• 1 T unsalted butter...
• 1 T olive oil...
• 2 pounds of Visalia onions, halved lengthwise and sliced thin, (I used a mandolin)...
• 1 t kosher salt...
• Freshly ground black pepper, to taste...
• 1/3 cup white wine...
• 2 t dry sherry wine...
• 2 T all-purpose flour, wheat or gluten-free....
• 6 cups glutton-freebeef stock...
• 3 sprigs thyme...
• 1 bay leave...
• 5 cups cauliflower florets, I used the packaged cauliflower florets
• 2 cups coursely grated Gruyere cheese or Swiss cheese

Details

Adapted from familycookbookproject.com

Preparation

Step 1

In a large pot melt butter and oil over medium-low heat, add the onions and cook, stirring occasionally, until onions are soft, about 20 to 25 minutes...
Add 1/4 t salt and the pepper...
Continue cooking the onions until they are brown and caramelized, about 40 to 50 minutes, do not cook them fast, by this I mean do not turn up the heat....
When brown and caramelized add the wine and Sherry wine, stir and turn up heat to medium-high and cook until liquid is absorbed, about 4 or 5 minutes, must keep stirring....
Add the beef stock, thyme, bay leaf and remaining 3/4 t of salt...
Bring this to a boil, reduce heat to a simmer and cover , cook 25 to 30 minutes, to meld the flavors...
Remove the bay leaf and sprigs of thyme...
Add the cauliflower and simmer until cauliflower is crisp tender...

When ready to serve, adjust oven rack to 6 inches below the broiler, ladle soup into cups, top with grated Gruyere cheese and place under broiler and heat until cheese in melted and just starting to turn brown..