The idea of eating a pile of onions seems absolutely absurduntil you caramelize them and make them into soup.
Suddenly, and your entire family is talking about an onion dinner with great reverence.
This method essentially braises them in their own buttery onion broth until they’re extremely soft.
Dutch ovens have the added benefit of being enamel glazed.
With this low-maintenance method, you might basically chill for the first 45 minutes.
(All the while, youll be enjoying the most intoxicating aroma of caramelized onions and butter.)
This soup is broth-y but full of soft, velvety onions, and rich in umami.
Plus a slab of cheesy bread never hurt anyone.
Melt the butter in a Dutch oven over medium-low heat.
Add the onions and salt, and give it all a thorough toss.
Cover the pot with its lid and let it simmer and cook the onions for about 15 minutes.
Remove the lid and stir the onions.
They should be very soft and theyll have released a lot of water.
If its bubbling viciously, reduce the heat for a steady simmer.
The buttery onion water will reduce during this time.
This is when you’re gonna wanna be more present.
Continue cooking the onions, but scrape and stir them every three to five minutes.
Theyll begin to darken.
Do this until youre happy with the color of your onions.
Stir in the sherry vinegar and wine, then add the broth and herbs.
Let this simmer together for 20 minutes on low heat.
you’re able to cover the pot, but crack the lid.
Meanwhile, top the bread slices with cheese.
Broil the sliced bread to melt the cheese.
Remove the herbs from the soup.
Spoon the soup into the bowls and shave some cheese over it.
Then top each serving with a slab of cheesy bread.
