What can I say about this soup? I didn't do a particularly good job on the presentation, but the flavors were there, and that's what's really important, right?
Either way, I think if I ever make this soup again in the future, I'm going to have to get myself some cute little ramekins and do it right way. But seeing as how I already have more than enough kitchen clutter, I don't see that happening. Oh well, at least I can say that I made it at least once and that it was rather tasty.
- 5-6 large yellow onions
- 2 cups of beef broth
- 2 cups of chicken broth
- 2 cups of water
- 2 Tbsp olive oil
- a splash of balsamic vinegar (optional)
- salt and pepper to taste
- baguette slices
- shredded cheese
- Slice all the onions.
- Heat the oil in a big oven-safe pot over medium heat.
- Add the onions and a bit of salt and cook until the onions are wilted. Putting the lid on will help, but be sure to check it and stir it constantly so that it doesn't burn.
- Stir the onions until slightly carmelized.
- At this point, you can either put it in a 250 degree oven and let it carmelize to a deep brown color there, or keep it on the stove and just keep an eye on it. In the oven, I didn't really worry about it burning and only checked on it every 20 minutes or so until it got the deep color I wanted.
- Deglaze the pot with the water, then add the chicken and beef stock.
- Season with salt and pepper to taste and a splash of balsamic if you'd like to brighten the soup up a bit (be very careful with it, a little goes a long way).
- Pour it into an oven-safe bowl and top with a few slices of crusty baguette and cheese (I used mozzarella because that's what I had but found it a bit bland. Gruyere is probably best).
- Place the bowls under the broiler and watch it until the cheese melted and slightly browned.