1 tablespoon olive or vegetable oil
3 pounds yellow onions, peeled and julienned
1/3 cup bourbon whiskey
2 quarts beef stock
1 quart chicken stock
1 tablespoon plus 1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon freshly ground white pepper
1 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1 cup freshly grated Swiss cheese
In a Dutch oven or large, heavy pot, heat the
oil over medium-high heat. Add half of the onions and cook, stirring,
until dark golden brown and caramelized, about 15 minutes. Add the
remaining onions and cook, stirring occasionally, until a deep caramel
color, about 1 hour. Add the bourbon and cook, stirring occasionally,
until evaporated, about 5 minutes. Add the remaining ingredients except
the cheese, and stir well. Reduce the heat to medium-low and simmer,
stirring occasionally, until thick and fragrant, about 1 hour. Remove
from the heat and cover to keep warm.
To serve, sprinkle each portion generously with grated Swiss cheese.
10 sweet onions (like Vidalias) or a combination of sweet and red
onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Kosher salt
Ground black pepper
Splash Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then slice from end to end. Remove peel
and finely slice into half moon shapes. Set electric skillet to 300
degrees and add butter. Once butter has melted add a layer of onions and
sprinkle with a little salt. Repeat layering onions and salt until all
onions are in the skillet. Do not try stirring until onions have sweated
down for 15 to 20 minutes. After that, stir occasionally until onions
are dark mahogany and reduced to approximately 2 cups. This should take
45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing
the wine to a syrup consistency. Add consume, chicken broth, apple cider
and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe
soup crocks. Place the slices on a baking sheet and place under broiler
for 1 minute.
Season soup mixture with salt, pepper and cognac. Ladle soup into
crocks leaving one inch to the lip. Place bread round, toasted side
down, on top of soup and top with grated cheese. Broil until cheese is
bubbly and golden, 1 to 2 minutes.