French Onion Soup with Gruyere
This soup is not only as good as the original made with beef stock, it's better! Sweet, savory, complex — the buttery flavors melt in your mouth. Important to this recipe is the roasted vegetable stock. It adds a rich color and taste, and is well worth the extra effort.
- 2 tablespoons olive oil Add to list
- 3 pounds sweet yellow onions, sliced very thin Add to list
- 1 tablespoon caraway seeds Add to list
- 1/2 cup Port Add to list
- 2 tablespoons dark red miso Add to list
- 4 1/2 cups roasted vegetable stock, kept at a simmer Add to list
- 1 cup grated Gruyere cheese Add to list
- 4 thick slices of fresh rustic bread, lightly toasted Add to list
- Salt and pepper to taste Add to list
In a large, heavy-bottomed pot, sauté onions in oil over medium-low heat until very brown and soft, about 40 minutes. Don't rush them; this is the key to this soup: onions that are tender and sweet, not burned or bitter. Stir onions every few minutes. Season with salt and pepper.
When onions are done, add caraway seeds and stir for a few seconds. Add the Port and turn up heat to a light simmer. With a wooden spoon, scrape off all the caramelized onion bits stuck to the bottom of the pot. Continue to cook, stirring often, until most of the liquid is evaporated and you are left with a sauce-like ragout.
Add miso to a medium bowl and stir in 1/2 cup stock. Stir until the paste is completely incorporated into the liquid. Add to onions and simmer lightly until half the liquid is evaporated. Add remaining stock and simmer lightly for about 15 minutes.
Preheat oven to 400°F. Place four oven-proof bowls on a baking sheet. Pour about a cup of soup into bowls, leaving room on top for cheese and bread. Add 2 tablespoons cheese, then bread slice (if slice is too big, cut into smaller pieces and wedge in the bowl). Top with 2 more tablespoons cheese, and bake until cheese is browned and bubbly. Serve immediately.
Recipe by, former PCC staff
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