This recipe comes from Alton Brown (with a few of our own suggestions). It’s a great way to use up a lot of onions, and it’s delicious!
- 5 large onions (more if you’re using our onions, which are typically medium to small. We made this recipe once with a mix of onions and leeks and it was delicious).
- 3 T butter
- 1 tsp salt
- 2 cups white wine (or .25 cups bourbon and 1.75 cups water)
- 2.5 cups chicken stock (or any kind of stock you have)
- 1.25 cups apple cider
- Dried thyme and bay leaf
- Crusty bread
- Fontina, gruyere or swiss cheese
- Halve onions lengthwise and finely slice into half moon shapes.
- Melt butter in soup pot over low heat. Add a layer of onions and some of the salt, a layer of onions and some of the salt, etc., until you use up all the onions and salt.
- Do not stir for 15-20 minutes! After that, stir occasionally and cook down for 45 minutes or an hour.
- Add wine or bourbon and water and turn heat to high. Cook for a few minutes.
- Add broth, cider and herbs. Reduce heat and simmer for 15-20 minutes.
- Toast slices of crusty bread. Ladle soup into bowls, float toasted bread on top and then layer on cheese. Broil until cheese is bubbly and serve immediately.