Method:
Caramelize the onions with butter and add garlic. Let it cook until onions are nice and golden color. Then add the white wine and the port, let it cook for few minutes and then add chicken stock, water, beef stock, thyme, bay leaves, salt and pepper and simmer for 30 minutes. Make sure to have a good balance between the amount of onions and the broth. To finish add the sherry wine.
Using a large round cookie cutter that is the same size as the top of your bowl, cut a circle out of a piece of toasted white bread.
Fill the bowl with the soup and place the cut out piece of bread on top to “close” the bowl. Top with grated cheese and broil in the oven on high for 1 to 2 minutes until chees is melted. Or in a salamander for 45 seconds to 1 minute or until cheese is melted.
Ingredients:
8 oz shredded gruyere
4 tbsp butter
1 lb sliced onions
8 oz water
4 oz white wine
2 oz port wine
12 oz chicken stock
8 oz water
8 oz beef stock
2 oz thyme, bay leaves
salt, to taste
black pepper, to taste
2 oz sherry wine
Serving Size: 4
