Triple-Onion Soup with Triple-Cheese Toast
Recipe information
Yield
4 servings
Ingredients
1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
2 tablespoons unsalted butter
2 softball-size firm yellow onions, sliced
2 shallots, thinly sliced
2 leeks, trimmed, cut into half-moons, then washed and drained
2 tablespoons chopped fresh thyme (from 5 to 6 sprigs)
Salt and white pepper
1 cup white wine (eyeball it)
6 cups beef stock or broth
8 1-inch-thick pieces of crusty bread
1 cup shredded Gruyère cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded smoked Gouda cheese
Preparation
Step 1
Heat a medium soup pot over medium to medium-high heat. Add the EVOO, then the butter. Slice and drop the onions, shallots, and leeks into the pot as you work. Add the thyme, salt, and white pepper. Cook for 20 minutes, or until the yellow onions are soft, lightly golden all over, and sweet. Add the wine and cook for 1 minute, then add the stock and bring to a boil. Reduce the heat to low.
Step 2
Preheat the broiler.
Step 3
Char the bread under the broiler on each side. Mix the grated cheeses and cover the bread with the cheese. Return to the broiler and melt. Serve shallow bowls of soup with a gooey, cheesy floater on top and a second piece of cheese toast alongside, for the second half of the bowl.
