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Prep Time -10 min
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Cooking Time -1-2 Hours
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Serves 4 people
- 6 tbsp. of unsalted butter plus more for toasts
- 3 lbs (2-3 onions for each serving) of mixed medium sized onions-red/white/pink/shallots – the more variety the more flavor you will have.
- salt and pepper
- 1/2 cup dry sherry
- 2 quarts low sodium chicken stock
- 2 sprigs of thyme
- 1 bay leaf
- 1 tsp Asian fish sauce
- 1 tsp cider vinegar
- I day old baguette
- 1 clove of garlic
- 1 lb shredded Gruyere cheese
- minced chives for garnish
- Thinly slice all the onions with a mandolin approx. 1/8 inch thick.
- In a large stainless steel saute pan melt butter over medium-high heat. Add onions and cook, stirring occasionally until softened, about 8-10 minutes. Lower heat to medium-low and cook, stirring frequently, until onions are sweet and a rich golden-brown color (30-60 min). If browned onion juices start to burn, add 1 tablespoon of water and scrape the bottom to gather the flavors of the browned juices and continue cooking. Season with 2 pinches of salt and pepper.
- Deglaze your sauté pan by adding the sherry and bring to a simmer, again scraping any browned areas on the bottom of your pan. Cook until the alcohol smell is mostly gone, about 3 minutes. Add stock, thyme, and bay leaf; raise heat to medium-high; and bring to a simmer. Lower heat and simmer for 20 minutes.
- Add fish sauce, if using, and cider vinegar. Season with salt and pepper to your preferred taste. Discard thyme sprigs and bay leaves.
- Preheat the broiler and adjust the oven rack to top position.
- Slice baguette into 1⁄4 slices (2 slices for each serving) and toast until crunchy. Butter toasts and rub with garlic clove until fragrant.
- Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. Set remaining 4 toasts in bowls, pushing to nearly submerge them. Top with remaining grated cheese, a dash of pepper and set bowls on a cookie sheet. Broil until the cheese is gratinée. Garnish with chives and serve.
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