Topic · White Stocks Making
Roasted Onion Trilogy Soup Lyonnaise
Roasted Onion Trilogy Soup Lyonnaise
This thick Lyonnaise classic is prized as a late-night delight, and a hangover remedy, by onion-loving locals.
- 1 medium leek, (washed cleaned, split in half lengthwise and cut into 1″ slices)
- 2 pound brown skin onions, (thinly sliced (about 2 medium onions))
- 2 pound white skin onions, (thinly sliced (about 2 medium onions))
- 1 pound red skin onions, (thinly sliced (about 2 medium onions))
- 6 cloves garlic, (unpeeled and left whole)
- 3 tablespoons olive oil
- Salt and black pepper, (to taste)
- 1 tablespoon fresh thyme leaves, (chopped)
- 1.5 cups red wine, (dry)
- 4 cups white beef stock
- 3 tablespoons fresh parsley, (chopped)
- 16 slices French baguette, (1/4″ thick each)
- 1 cup Gruyere cheese, (grated)
- Preheat the oven to 450°F/225°C.
Toss leeks, onions, garlic, oil, salt, pepper, and thyme in a large roasting pan until well mixed. Place on a middle rack and roast for 30 minutes.
Remove from the oven, add wine, and stir well. Roast another 10 minutes.
Remove from the oven and transfer onions to a large pot. Pour 1/2 cup stock in the roasting pan to scrape up any bits clinging to the bottom. Add this and remaining stock to the pot with onions and 4 cups of hot water.
- Simmer soup, partially covered, for 30 minutes. Taste for seasoning.
Meanwhile, preheat broiler. Place baguette slices on a baking sheet. Broil 1 minute or until just barely toasted. Remove and flip slices over. Sprinkle two teaspoons grated cheese on top of each slice and broil another 1 to 2 minutes, or until cheese is melted and bubbling. Remove from the oven and keep in a cool, dry place until ready to serve.
- Serve hot, each bowl topped with 2 cheese croutons on top and a sprinkling of chopped parsley.
