2 pounds sweet onions (Sweet Maui or Vidalia), peeled and thinly sliced
4 tablespoons butter
1 1/2 cups unfiltered apple cider
3 cups chicken broth
2 tablespoons brandy
2 tablespoons honey
Kosher salt and freshly ground pepper, to taste
1 loaf French-style baguette
Extra-virgin olive oil
4 ounces Gruyere cheese, grated
2 ounces Point Reyes Original Blue Cheese, crumbled
Kosher salt and freshly ground black pepper
Minced parsley for garnish
Equipment: 4 – 8 to 10 ounce oven-proof soup bowls or ramekins
• In a heavy-bottomed stockpot, heat the butter over medium-high heat. When the butter is melted and frothy, add the sliced onions, and stir to coat with the butter. Sprinkle with 2 tablespoons of kosher salt (this helps draw out moisture to best cook the onions). Continue to stir frequently until onions are translucent and soft. Reduce heat to medium-low, and stir occasionally, for 45-minutes, to an hour, until the onions are caramelized and golden brown. (Be sure to monitor the heat so the onions don’t burn). This process takes time; so don’t try to rush by increasing the heat.
• While the onions are cooking, make the croutons. Cut the baguette into 3/4-inch slices and then into 3/4-inch pieces. Place on a sheet pan, and lightly coat and toss with olive oil. Place in a 400˚F oven and bake until well-toasted, about 15 minutes. Remove from the oven and set aside.
• Once the onions are well-caramelized, add the apple cider, chicken broth, brandy and honey, and simmer the soup on low heat, uncovered for 10 minutes. Season with kosher salt and freshly ground black pepper, to taste. Adjust flavorings: the flavor should be balanced between the sweetness of the onions and honey and the saltiness of the broth.
• To serve, ladle soup into ramekins (equal amounts of onions and broth); float a half dozen or so of the croutons on the top of each bowl, and top with the grated gruyere cheese and a little bit of the blue cheese. Place the bowls on a sheet pan, and place under the broiler to melt the cheeses.
• Remove from the oven, garnish with minced parsley. Serve immediately.
Serves 4
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