Alpine French Onion Soup
With Yellow Door Creamery’s Alpine Collection
Cook Time: 1-3 hours
Prep Time: 15 minutes
- 3 pounds onions, sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4-6 cloves of garlic
- 1 generous pinch of salt
- A few good grinds of black peppercorns
- 4 sprigs fresh thyme
- 1 bay leaf
- 4-6 cups beef, or mushroom stock, preferably homemade
- 2 cups red wine, preferably a burgundy
- 1 baguette or other crusty bread, toasted & slice
- 1 cup Yellow Door Creamery Gruyere inspired Altu, sliced
- Melt together the butter and olive oil in a large stockpot.
- Crush and peel the garlic. Caramelize the garlic in the olive oil and butter.
- Pour in the onions, season with salt and pepper, and stir around just until the onions are all coated in the olive oil/butter.
- Add in the fresh thyme and the bay leaf and let the onions caramelize, about 20 minutes.
- Once the onions are caramelized and have cooked down, pour in the stock & stir.
- Then add the wine and simmer uncovered for at least an hour and as much as three hours, tasting occasionally to adjust the flavors.
- Preheat your broiler. Remove the thyme sprigs and bay leaf from the soup.
- Arrange your oven-safe individual serving bowls or coffee mugs on a baking tray with a thin lip.
- TO SERVE: drop a toast slice in the bottom of each bowl. Ladle in the soup and cover with a second slice of toast. Then cover the toast with generously with gruyere. You want the cheese to seal in the soup and drape over the edge of the bowl.
- Broil for a few minutes, until the cheese is brown and bubbling on top. Garnish with a little fresh thyme, and serve.
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