Recipe provided by Sub-Zero, Wolf and Cove
6 oven-safe bowls, ramekins, or crocks
2 bay leaves
12 black peppercorns
6 large sprigs of thyme
8 pounds (about 8 large) yellow onions
4 tablespoons unsalted butter
4 tablespoons olive oil
1½ teaspoons all-purpose flour
3½ quarts beef stock
Freshly ground black pepper
2 teaspoons sherry wine vinegar
1 baguette, about 2½ inches in diameter
Extra-virgin olive oil
6–12 slices (1/8-inch thick) aged Comté or Emmental cheese, at least 4 inches square
1½ cups grated aged Comté or Emmental cheese
To make soup
1. In a large, heavy stockpot over medium heat, melt butter and oil. Add onions and 1 tablespoon salt and reduce heat to low. Cook, stirring every 15 minutes, for about 1 hour, or until onions have wilted and released a lot of liquid. Regulate the heat to keep the mixture bubbling gently while the onions wilt.
2. Continue cooking onions for about 4 hours more or until onions are caramelized throughout and a rich deep brown. Stir every 15 minutes, scraping browned bits off the bottom and corners of the pot.
3. Transfer 1½ cups caramelized onions to a 5-quart stockpot; reserve extra for another use.
4. Constantly stirring, sift in flour and cook over medium-high heat for 2–3 minutes.
5. Add beef stock and sachet and simmer for 1 hour, or until liquid reduces to 2½ quarts.
6. Remove sachet. Season to taste with salt, pepper, and vinegar.
To make croutons
Cut baguette into 3/8-inch slices. Place on a baking sheet; brush with olive oil and sprinkle lightly with salt. Broil until golden brown and crisp, 1–2 minutes.
To finish and serve
1. Place oven-safe bowls on a baking sheet. Add soup to the bowls, filling within ½ inch of the top.
2. Top each with 2 croutons; do not submerge croutons into soup.
3. Top croutons with slices of cheese, overlapping the edges of the bowls by ½ inch. Sprinkle grated cheese over the sliced cheese, filling in any thin areas.
4. Broil until cheese melts and browns. Serve immediately.
YIELD: 6 SERVINGS
COOK TIME: 6 – 6 1/2 HOURS