Onion Soup (French-Roasted)
Adapted from the Moosewood Collective author, David Hirsch.
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|8 cloves garlic, minced|
|1 tsp salt|
|1 tsp dried thyme|
|4 bay leaves|
|5 sweet onions, cut lengthwise into thin slices|
|1 cup dry white wine|
|4 cups beef stock|
|4 cups Bowman and Landes Chicken Stock|
|2 Tbsp soy sauce|
|Salt and pepper to taste|
|DLM French Baguette Slices|
|3 cups French Comté Gruyère, grated|
Preheat oven to 375°F. In a large bowl, combine the Vera Jane's Extra-Virgin Olive Oil, garlic, salt, thyme, and bay leaves. Stir in the onions to coat. In two shallow, non-reactive baking pans, distribute onions in a single layer. Roast 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and are lightly brown. Remove from the oven, add the wine, and stir well with a wooden spoon to deglaze the pan.
Transfer the roasted onions to the soup pot. Add the stock and soy sauce. Cover, bring to a boil; then lower heat and simmer for 30 minutes. Discard the bay leaves; add salt and pepper, to taste.
Preheat broiler. Place soup into eight deep, round soup bowls and top with a baguette slice; top with grated cheese. Place the soup bowls under the broiler and broil just until the cheese is melted. Serve immediately.
Makes 8 servings