I love onion soup, but most of the time I get a strong chicken or beef broth flavor which hides the taste of onion. In Michael Ruhlman’s new book – Ruhlman’s Twenty – he suggests substituting water for stock. The results are amazing! Here is a twist on his recipe.
- 1 tablespoon butter
- 7-8 pounds Spanish onions, thinly sliced
- Salt & pepper
- 6-8 slices country bread, toasted
- 1/3 cup sherry
- ½ pound Irish cheddar cheese, grated
- 6 cups water
- In a large pot on medium heat, melt butter, add onions, and heat until onions start to steam. Uncover, season, and turn to low, and cook until onions turn brown (several hours). Stir occasionally.
- Add six cups of water to the onions, bring to simmer, add sherry, and season to taste.
- Preheat broiler. Portion soup in ovenproof bowls, float toast on top and cover with cheese. Cook until nicely browned. Serve immediately.
Both Taft Street Russian River Valley Chardonnay and Russian River Valley Pinot Noir go exceptionally well with this dish.