(Courtesy of Chef Christophe Gest)
Ingredients
- 3 lbs sweet onion
- ¼ cup extra virgin olive oil
- ½ cup sherry wine
- 1 sachet (2 sprigs thyme, 2 bay leaves, 4 crushed garlic cloves, 1 Tbsp whole peppercorns, 2 sprigs parsley)
- 2 quarts chicken broth
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- For gratineé: baguette and Gruyère cheese
Preparation
Slice and then caramelize the onions in the olive oil until well-browned (about 15-20 minutes).
Deglaze with the sherry wine, scrape the bottom of the pot to get all the browned bits, add the sachet and cook for another 2 minutes.
Add the chicken broth and seasoning and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
Check seasoning and discard sachet.
For gratineé: Toast a few rounds from a baguette, and have ready a few slices of Gruyère.
Pour the soup into 4-6 bowls, add the toast and a thin slice of Gruyère, and put under a broiler until nice and golden brown.
