- 2 Tbsp. unsalted butter
- 2 Tbsp. olive oil
- 3 lbs. Vidalia onions, halved and thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 cup brandy
- 1/2 cup dry sherry
- 2 Tbsp. all-purpose flour
- 8 cups Homemade Chicken Stock (or store-bought)
- 8 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 16 thin slices baguette, lightly toasted
- 1 pound aged cheddar cheese, grated
- Parsley Pesto (recipe below)
Preheat your broiler.
Place crocks on a baking sheet. Put a slice of bread in the bottom of each crock. Fill until three-quarters full with soup. Place another slice of bread over soup and divide the cheese on top. Broil 2-3 minutes. Top each with a dollop of parsley pesto.
2 cups fresh flat-leaf parsley
1 clove garlic, chopped
1/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper
Combine the parsley and garlic in a food processor and process until coarsely chopped.
With the motor running, slowly add the oil.
Add the cheese, season with salt and pepper.
Sunday Night Soup!
~Adapted from Bar Americain
Man, I really need to make some Onion soup soon... Second recipe for it I saw this morning and it sounds great:@)ReplyDelete
I've never tried making onion soup, but this looks like a great recipe. Thanks so much for sharing this recipe with Sunday Night Soup Night. I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe!ReplyDelete
I just tweeted your soup as one of my favorites from Sunday Night Soup Night 11/13!ReplyDelete
@Debbie @ Easy Natural FoodReplyDelete
Thank you Debbie! I hope everyone enjoys!