This recipe uses three different types
of onions: yellow, red, and sweet Vidalia onions. The blend of
these onions lends a lovely sweetness to the soup, but if you
can't find them use all yellow onions. You will need broiler-proof
bowls for this soup.
Three Onion Soup Gratinee
1/4 cup (1/2 stick) unsalted butter
2 Vidalia, Maui or Walla Walla onions (about 1/2 pound total),
cut into 1/4-inch thick slices
2 red onions (about 1/2 pound), cut into
1/4 inch slices
2 yellow onions (about 1/2 pound), cut into 1/4 inch slices
Freshly ground pepper
2 tablespoons all-purpose flour
1 3/4 cups good quality unsalted beef stock
5 1/2 cups good quality unsalted chicken stock
1 1/2 tablespoons fresh thyme leaves
Salt and pepper to taste
4 to 8 thin slices country-style bread, toasted
1 1/2 cups coarsely grated Gouda cheese, such as Winchester Cheese
(or use Gruyere or Emmentaler)
In a large stockpot, melt the butter over
medium-low heat. Add all the onions along with 1/4 teaspoon pepper,
and sautè until the onions begin to turn golden brown
or caramelize, about 25 minutes. Stir occasionally to be sure
the onions do not stick to the pan. Once the onions are brown,
add the flour and stir constantly until it disappears. Turn the
heat to medium-high and add both stocks and the thyme. Bring
to a boil. Reduce the heat to low, cover and cook until the soup
is slightly thickened and is a medium-brown in color, at least
1 hour. Taste and add salt and pepper as needed.
Preheat the broiler. Ladle the soup into
broiler-proof bowls. Place 1 slice of toast in each bowl and
top with the cheese. Heat under the broiler until the cheese
is brown and bubbling, 3 to 5 minutes. Serve immediately.
