I have made this soup two days in a row. Jim loved it when we had it Saturday night so
I made it again and served it with just appetizers.
Ingredients:
¼ C EVOO divided
1 ½ # yellow onions, halved through the root and thinly
sliced lengthwise
Kosher salt
½ C pale ale, such as Saranac or Sierra Nevada (I found
Sierra Nevada)
2 ½ C lower salt chicken broth
1 ½ C lower salt beef broth
7 oz. sour dough bread, cut into 1” cubes (5 C)(I bought
multigrain sourdough)
4 ½ oz blue cheese, crumbled
Freshly ground black pepper
2 T thinly sliced fresh chives
Directions:
1.
Heat the oven to 425.
2.
Heat 2 T EVOO in a 5 qt. Dutch oven or other
heavy-duty pot over high heat. (You need
a heavy bottom pot so you do not burn, but brown the onions.)
3.
Add the onion and reduce the heat to
medium. Cook without stirring until the
bottom of the pot begins to brown, 5-7 minutes.
Sprinkle with ¼ t salt and stir with a wooden spatula. Continue to cook, stirring and scraping the
bottom of the pot frequently and adjusting the heat as necessary until the
onions are well browned, 20-30 minutes or longer.
4.
Add the ale and bring to a boil over high
heat. Reduce the heat slightly and cook at
a vigorous simmer until all but a thin layer of the ale has evaporated, about 2
minutes.
5.
Add the chicken and beef broth and bring to a
boil. Lower the heat and simmer for 10
minutes to all the flavors to blend.
6.
On a rimmed baking sheet, toss the bread cubes
with the remaining 2 T of EVOO. Spread
the bread in a single layer and bake until golden, 10-12 minutes.
7.
Remove from oven and push the bread cubes
closely together, and sprinkle with the cheese.
Bake until the cheese had melted, about 3 minutes. Let cool slightly.
8.
Season the soup with salt and pepper to
taste. Serve with the croutons and a sprinkling
of the chives.
This soup made a delicious first course for four. It is much lighter than the traditional onion
soup. We loved it.
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