To make this, Chloe Rosen combines two
recipes, one from "Craig Claiborne's Favorites from The
New York Times (Volume 4)," and another from the
Brasserie, a New York restaurant where she and her
parents dined.
1
tablespoons butter
3
yellow onions, thinly sliced
2 red
onions, thinly sliced
1 white onion,
thinly sliced
6 shallots, thinly sliced
2 tablespoons flour
1 cup
white wine
5 cups beef stock
3
cups water
2 bay leaves
Salt and pepper, to taste
Dash of Kitchen Bouquet
1 cup grated
Gruyere cheese
12 slices crusty baguette
1. Have on hand 6 heatproof soup bowls or crocks.
2. In a heavy soup pot, melt the butter. Add the onions
and shallots. Cook over low heat, stirring occasionally,
for 1 hour or until the onions are caramelized.
3. Sprinkle the onion mixture with the flour. Cook,
stirring, for 2 minutes or until the flour is absorbed.
4. Add the wine, stirring constantly, then the stock and
water. When the mixture comes to a boil add the bay
leaves, salt, pepper, and Kitchen Bouquet.
5. Turn down the heat, cover the pot, and let the soup
simmer for 1 more hour. Taste for seasoning and add more
salt and pepper, if you like.
6. Set the oven at 400. Ladle the soup into the
Onion Soup Bowls.
Arrange 2 slices of baguette on top of each, and
sprinkle with cheese.
7. Set the bowls on a rimmed baking sheet. Cook the
cheese until the top forms a golden crust. Adapted from
Chloe
Rosen.
