Sweet Onion Soup by Barbara
This was our Meatless Monday dinner by candlelight. It is getting dark very early this time of year.
We had a bag of unused sweet onions from Thanksgiving which I needed to use. Traditionally, French onion soup is made with yellow or Spanish onions, but I wanted to see how it would turn out with a sweet onion, like Vidalia. They are milder so I wasn't sure if the soup would have as much flavor.
Wow! We were so surprised. This was a great onion soup. And it is so simple to make. Just onions, butter, salt and beef culinary stock.
I bought a pre-sliced baguette and melted Gruyere cheese on top for floaters.
We ate every last drop.
---Barbara
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| Seems like a lot of onions but they will cook down |
Serves 2 generously or 4 first course
3 lbs. sweet onions, sliced
3 T. unsalted butter
Pinch of salt
2-3 cups of beef culinary stock
More salt to taste, if needed
baguette slices
Gruyere cheese
In a 3 quart sauce pan, add the butter and sliced onions and turn the burner on the lowest setting.
Cook stirring ofter for about an hour until the onions are very soft and develop a light warm brown color.
Add a pinch of salt and the beef stock. Cover and reheat until the soup comes to a simmer. Will take about 20 minutes.
Turn off burner and let the soup sit, covered, until time for serving.
Slice the baguette, cover the slices with Gruyere cheese and place on a lined baking sheet in the toaster oven or regular oven and broil.
In the meantime, reheat the soup.
Ladle into large bowls and float the cheese baguette slices on top.
—- Barbara