Nearly as decadent and just as comforting, this version of a classic french favorite uses veggie and chicken stock, instead of beef, and loses the bread (but you can always put it back in if you insist). You must slooooow cook the onions in order to get that caramelly richness in the soup. Add a touch of aged balsamic vinegar for a little extra good flavor.
Only just slightly adjusted from Miss Dahl’s Voluptuous Delights: Recipes for Every Season, Mood, and Appetite by Sophie Dahl.
Serves 6
4 lg. yellow or Spanish onions, finely sliced into thin half-moon slices
1 1/2- 2 Tbls. unsalted butter
A generous glug of olive oil
1 qt. plus 14 oz. vegetable stock
1 qt. plus 14 oz. chicken stock
1 1/2 Tbls. aged balsamic vinegar
Kosher or sea salt and freshly ground black pepper
1 1/2 c. grated Gruyere
In a heavy-bottomed stock pot, melt butter and olive oil over low heat. When hot, add onions and – using a wooden spoon – stir to coat. Cook gently for about 40-45 minutes, stirring occasionally. Toward the end of this cooking time, turn up the heat a bit to let the onions brown and caramelize some.
When you’ve got delicious golden-brown onions, add stock. Bring to a low boil and then return the heat to low and add balsamic vinegar. Allow soup to simmer 15-20 minutes, taste, and add salt and pepper, if needed. Ladle into bowls making sure to get lots of goodies into each bowl (add thick slice of bread here, if necessary) and pour into bowls. Add cheese now to top off the bowls and serve hot.
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