Pearl Onion Soup
Try it and see if you don't want to just stick with this version forever!
Ingredients
- 1bag frozen pearl onions, thawed and drained
- 4 largeyellow onions, peeled and thinly sliced
- 2 tablespoonsunsalted butter
- 1 tablespoonextra-virgin olive oil
- 4 clovesgarlic, minced
- 1 teaspoondried sage
- 1 teaspoondried thyme
- ½ tablespoonbalsamic vinegar
- ½ cuppreferred red wine
- 2containers beef stock
- 2bay leaves
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 2 cupsswiss or gruyere cheese, grated
- croutons
- 1loaf french bread
- ¼ cupunsalted butter, melted
- ¼ teaspoongarlic powder
- ¼ teaspoononion powder
Directions
- 1
Heat butter and olive oil in a stock pot or Dutch oven over medium heat and add pearl onions and sliced yellow onions.
- 2
Season with salt and pepper and cook, stirring occasionally, for 15 minutes, or until softened and translucent and beginning to brown.
- 3
Stirring frequently to prevent burning, continue cooking onions until caramelized.
- 4
Season with sage and thyme, then add garlic and cook for another 1-2 minutes, or until fragrant.
- 5
Stir in balsamic vinegar and red wine to deglaze pan, making sure to scrape up browned bits on bottom of pan.
- 6
Pour in beef stock and bay leaves, then bring to a boil. Reduce heat to low and let simmer for 25-30 minutes.
- 7
Preheat oven to broil setting.
- 8
For croutons, whisk together melted butter, garlic and onion powders in a small bowl, then brush over French bread until coated.
- 9
Slice into thick cubes, then place in an even layer on a baking sheet. Place in oven and broil for 3-5 minutes, keeping an eye on the bread so it doesn’t burn.
- 10
Ladle soup into serving bowls and top with cheese and garlic croutons. Optional: pour soup into oven-proof bowls and top with cheese and croutons, then place in oven and broil for 3-5 minutes, or until cheese is melted.
- 11
Remove from oven and serve hot. Enjoy!