Repost Alert … it’s cooler (by our standards), life is really busy right now and well, I think I need to make this soon!
Gosh … I look at the bottom of the recipe printout and see that I’ve had this since late 1998 …. wow!
I’ve made this specific recipe a few times, but then I get distracted with a newer recipe and try that … and ALWAYS have to listen to Hubby ask why I don’t just stick with the first one I have… he’s right.
So, Saturday, it was a nice, sunny, BEAUTIFUL day, high of around 86. But the nights are getting a little cooler, and this morning it was 72 when I went outside at 8am … hence, it’s FALL TIME in Paradise, time to make soups!
The sprinkler dudes were here making repairs, and since they were digging up in the back yard, I didn’t really want to toss on the ole bikini and jump in the pool to float … just not my idea of cheap thrills, you know? 😉
So, again, I made soup. AND I used what we had on hand … it’s a miracle, don’t you agree?!
Here’s what you need ….
3 lbs of onions, make sure ONE is a sweet onion, and ONE is a red onion
1/2 pound smoked bacon
2 tbs thyme
12 cups beef stock
1/2 cup dry vermouth or white wine
1 tbs sea salt
black pepper to taste
1 tbs dry sherry
6 ounces sliced provolone, gruyere or mozz cheese (whatever you have will work)
6 slices of baguette or other thick bread
Cut your bacon up in 1/2 inch or so pieces and cook in a LARGE heavy bottom pot til crispy.
While bacon is cooking, slice your onions thin, thin, thin. I use a mandoline, and I asked Hubby how on earth I sliced all those onions back in the day so thin before I had this thing? He said it wasn’t pretty … hmmm … I think I need to hold back a bowl of soup from him …
Remove bacon to a lined bowl to drain and toss the onion slices in, on top of the bacon fat, add the 2 tbs thyme. Give a quick stir to mix everything up and then let the onions sit there, undisturbed for about 10 minutes, give them them a quick stir again and really leave them alone for about 20 minutes so they can caramelized. The secret is to NOT TOUCH the onions … hard as it may be.
Once onions are caramelized, pour in the 1/2 cup of vermouth to deglaze. Allow to cook a minute or so and then pour in the broth and season with salt and pepper.
Bring to a boil and then reduce heat to a simmer. NOW, add in your bacon and sherry. Let simmer for 45 minutes to an hour and marvel at the lovely, deep color of the broth. Yummm.
When ready to serve:
Toast the slices of bread under broiler. NOTE: I always drizzle a bit of olive oil on the bread just to give it a little more ‘richness’
Place oven proof bowls on a baking tray.
Place bread slice in bowl, ladle a generous portion of soup over the top. Add a slice of cheese carefully over the top of the soup.
Place in oven under broiler until cheese is melted and bubbly, 2 to 3 minutes. Serve up and warn everyone that a) the bowl is HOT and b) the SOUP is hot …
FYI … we served these with some awesome roast beef sliders … never got around to making the ham & cheese ones and Hubby said that this soup needed a beefy dish to go along … watch for THAT recipe soon!
forward to sharing with some of these GREAT
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