Six Onion Soup

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Serves 4

Ingredients:
2 Tablespoons butter, oil or Bacon fat
½ LB White or Yellow Onions thinly sliced
½ LB Red Onions thinly sliced
6 each shallot peeled and thinly sliced
6 cloves garlic minced
6 each scallions thinly sliced
1-½ quarts chicken or beef broth
1 bay leaf
1 sprig thyme
Salt & Pepper
Sherry to taste
Chopped chives for garnish

4 slices toasted French bread
4 slices Gruyere or Swiss cheese

Directions:
1. In a heavy bottomed soup pan heat the butter until it begins to sizzle. Add the onions, garlic and shallot. Cook slowly until the develop color without burning.
2. Add the stock the bay leaf and the thyme let simmer for 30 minutes to develop the flavor.
3. Add the sherry a Tablespoon at a time until the flavor of the onions comes out.
4. Divide the soup between 4 oven safe bowls, top with a slice of the toasted French bread, a slice of the cheese and either bake in a 400-degree oven or broil to melt the cheese.
5. BE CAREFUL VERY, VERY HOT!

Pairs Well With:

SauvignonBlanc	Cabernet

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