Ingredients:
8-10 Large Onions: I like 3 varieties, at least 2 of which are Sweet.
3 cloves of garlic
1 Quart Beef Stock
1 Quart Vegetable or Chicken Stock
1-2 cups Unfiltered Apple Cider
1/2 bottle of White wine (Sauvignon Blanc)
Salt
Butter – 1 stick (1/2 cup)
1 fresh Thyme sprig
Toasted baguette crouton
Gruyere cheese (4-6 oz)
Olive Oil
Preparation:
The key to this recipe is creating and deglazing fond from the onions at least 4 times. Three is not enough, more than four starts to have diminishing returns. Cut the onions in to 1/2 circles about 1/8th inch thick and layer them in your pot. Between each layer at a dash (and I mean just a wee pinch) of salt and 2 pats of butter. When about 1/2 the onions are in the pot add your thyme and minced garlic. You want the garlic to not cook in contact with the pan during the first cycle. You have to criteria for you cooking vessel at this point. First it needs sides high enough to hold your onions and second it should be one that has a good bottom for scraping fan. Cook the onion on low heat to give them time to sweat and soften and then raise the heat to create fan. It is really hard to burn onions, so don’t be shy. After it forms fond on the bottom of the pot scrape it up with a wooden spoon. In the first 2 or 3 cycles there should be enough liquid coming out of the onions to deglaze without an additional liquid, but or cycle 3 or 4 you might need to add a 1/4 cup of water.
After at least for cycles deglaze the last time with 1/2 a bottle of wine and cook until all the liquid is gone, but before it starts more fond formation. If you have not cooked your onions in your soup pot, transfer them now. You want to add the liquids in a ratio of 1 part Beef stock, 1 part non-Beef stock, and 1/4 – 1/3 part cider. If you only have yellow onions, by all means still make the recipe but increase the amount of cider. Simmer the soup for at least 20 minutes to let all the flavors meld.
The presentation can be either in individual bowls or ramekin’s or in a soup taurine. Ladle out soup and float toasted crouton on top with grated Gruyere. Drizzle or brush on some olive oil to encourage browning of the cheese and put under a broiler to melt the cheese.
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