Well, here it is.
It took a little time because I wanted to make sure I had the recipe dialed in to where I was happy with it but I have successfully tested it on humans and they liked it (providing they weren't lying of course).
Baltimore got a few inches of snow and ice the other day and we all had the day off. After a few hours of hanging out on a hill sledding with the kids I invited a bunch of friends over to the house to test out the soup.
This recipe easily fed six adults and four children with enough left over for seconds a few times over.
So lets get to it.
Rouxde Cooking School Onion Soup
4 red onions- thinly sliced
4 white onions- thinly sliced
2 yellow onions- thinly sliced
1/4 cup canola oil plus extra for rubbing on the bagutte
1 baguette- sliced into 1 inch thick rounds
12 cups of chicken stock
2 tablespoons chicken base (optional, but worth it- I use better than broth)
2 tablespoons shiro miso (optional but makes a big difference)
3 bay leaves
2 tablespoons fresh chopped thyme
1 cup apple cider
1 pound cheddar (mild melts better)- shredded
3 tablespoons kosher salt
1/4 teaspoon fresh finely ground black pepper
|©2017 John Houser III|
• Rub both sides of your baguette slices with canola oil. Put them onto a sheet pan and bake in the oven until golden brown.
• While the onions cook, bring the stock, chicken base, miso, bay leaves, thyme and salt & pepper to a simmer over high heat. Turn the heat to low and keep hot.
• When the onions are looking brown and a little dry, deglaze the pot with the apple cider. Add the stock and simmer the soup for another fifteen minutes.
• Turn the oven onto the broiler setting
• Ladle soup into an oven-proof crock. Top with a couple baguette slices and then the cheese. Place under the broiler until the cheese is melted, bubbly and if you're like me, a little burnt.