In winter, the humblest of ingredients can provide wonderful results. Warm and comforting, this has got to be one of the simplest, yet most satisfying, meals. If I see it on a menu, I can’t help but order it, but this version, made at home, always ends up being my favourite. It’s one of the first things I learned to cook, and whether it’s the satisfaction of a recipe that continues to please or it’s simply the cheese, I love it every time. You may start with a few tears, but by the end your smile will be wide.
Ingredients
- 6 medium-sized onions
- 2 tablespoons sugar
- 3 tablespoons olive oil
- 1/4 cup red vermouth
- 4 cups chicken stock
- 4 3/4-inch slices of day old crusty bread, toasted
- 1 1/2 cups Gruyere cheese, grated
Instructions
Remove skins from onions and slice in 1⁄4-inch rounds. Separate and toss the slices in a large bowl with the sugar. Heat the olive oil in a wide, shallow stainless-steel saucepan and add the onions. Start on high and reduce to medium high as the onions begin to brown. Stir to prevent burning. If the onions are cooking too fast, reduce heat to medium. When onions are thoroughly browned (after about 8–10 minutes), add vermouth and stir to deglaze the pan. Add chicken stock and bring to the boil. Reduce heat and simmer for about 10 minutes. (For future use, soup can be made to this point in advance and refrigerated for 2 days.) To finish and serve, place heatproof bowls on a baking tray and ladle hot soup into bowls. Top each with a crust of bread and about 1/3 cup of cheese. Broil under high heat in oven, watching carefully, and remove when cheese is oozing and golden brown. Now all you need to do is serve, being careful of any hot bowl handles, and dig in to that molten cheese.
Tip: Use a wide, shallow pan versus a standard soup pot to gain maximum surface area for your onions.
If you are nervous about putting your bowls in the oven, you can broil just the bread and cheese on a baking tray and float the finished cheesy crouton over the hot soup.
