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sougherjo
Ingredients
• Onions: 8-10, french cut
• Gruyere cheese: 1 block
• Unsalted quality beef stock: 80-100 oz
• Olive oil: 1 tbsp
• Butter: 1 tbsp
• Bayleaf: 1 leaf
• Ground thyme: 1 tsp
• Balsamic vinegar: 2 tsp
• Dry sherry: 4-6 tbsp
• Soy Sauce: 2 tbsp
• Salt & Pepper: to taste
• Garlic powder
• Baguette
• Chives (optional)
Method
1. Braise frenched onions in pot and lid with olive oil, butter, and bayleaf with the lid on at 340°F for 3 hours, checking every 30 minutes and mixing, making sure none of the onions stick to the sides and burn.
2. Remove lid, mix, and put back into oven with lid off for 30 more minutes.
3. Transfer pot onto a medium heat stove, remove bayleaf and deglaze with a splash of sherry.
4. Add the beef stock and simmer for 30 minutes, adding salt, pepper, ground thyme, balsamic vinegar, and soy sauce. Finish adjusting seasoning with salt to taste, careful not to over or under salt.
5. While soup is simmering, preheat oven to 375°F. Slice the baguette and shred the cheese. Drizzle the baguette slices with olive oil and garlic powder and bake in the oven for 10 minutes or until golden brown.
6. Ladle soup into a broiler safe bowl, then add slices of baguette to cover the soup. Add a generous amount of shredded cheese to the top, making sure it covers the entire portion of bread and soup.
7. Put it into a broiler for 3 to 4 minutes, or use a hand torch to melt the cheese until it is sizzling and browned.
8. Garnish with chives and enjoy.
Just a question to get your opinion, I can’t eat beef because of health reasons (I have UC), do you think there’s any chance it would be anywhere near as good tasting with a non beef broth? Chicken or veggie?
JasonWaterfaII
Your soup looks delicious. I enjoy caramelizing onions but your braising method intrigues me.
6 Comments
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Thank you for your picture post to r/recipes. We want to remind everyone of Rule #1. All image posts should be accompanied by the recipe to foster discussion. A comment, a question, etc is also encouraged
Posts that are a picture with no recipe can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/recipes) if you have any questions or concerns.*
Ingredients
• Onions: 8-10, french cut
• Gruyere cheese: 1 block
• Unsalted quality beef stock: 80-100 oz
• Olive oil: 1 tbsp
• Butter: 1 tbsp
• Bayleaf: 1 leaf
• Ground thyme: 1 tsp
• Balsamic vinegar: 2 tsp
• Dry sherry: 4-6 tbsp
• Soy Sauce: 2 tbsp
• Salt & Pepper: to taste
• Garlic powder
• Baguette
• Chives (optional)
Method
1. Braise frenched onions in pot and lid with olive oil, butter, and bayleaf with the lid on at 340°F for 3 hours, checking every 30 minutes and mixing, making sure none of the onions stick to the sides and burn.
2. Remove lid, mix, and put back into oven with lid off for 30 more minutes.
3. Transfer pot onto a medium heat stove, remove bayleaf and deglaze with a splash of sherry.
4. Add the beef stock and simmer for 30 minutes, adding salt, pepper, ground thyme, balsamic vinegar, and soy sauce. Finish adjusting seasoning with salt to taste, careful not to over or under salt.
5. While soup is simmering, preheat oven to 375°F. Slice the baguette and shred the cheese. Drizzle the baguette slices with olive oil and garlic powder and bake in the oven for 10 minutes or until golden brown.
6. Ladle soup into a broiler safe bowl, then add slices of baguette to cover the soup. Add a generous amount of shredded cheese to the top, making sure it covers the entire portion of bread and soup.
7. Put it into a broiler for 3 to 4 minutes, or use a hand torch to melt the cheese until it is sizzling and browned.
8. Garnish with chives and enjoy.
Tasty!
Here is mine.
https://preview.redd.it/c60dh0r8xixg1.jpeg?width=3024&format=pjpg&auto=webp&s=4e7d2241c8279ed3433ad9dd628ccdb72188485c
Yummy in my tummy !! 😋
Just a question to get your opinion, I can’t eat beef because of health reasons (I have UC), do you think there’s any chance it would be anywhere near as good tasting with a non beef broth? Chicken or veggie?
Your soup looks delicious. I enjoy caramelizing onions but your braising method intrigues me.