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Dark & Smoky Caramelized Onion Gouda Soup ~ Sumptuous Spoonfuls #french #onion #soup #recipe

Dark & Smoky Caramelized Onion Gouda Soup

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 3 - 4 servings 1x

Ingredients

Scale

For caramelizing onions:

  • 4 medium yellow onions, peeled & sliced very thin (about 1.25 lb. after peeling)
  • 1 teaspoon butter
  • 1 Tablespoon olive oil
  • 1/4 cup red wine (I used Italian Borolo)

For the soup:

  • 3 1/2 cups beef broth
  • 1 bay leaf
  • 1/2 cup red wine
  • a few fresh rosemary leaves, chopped fine (about 1/4 – 1/2 teaspoon)

For the top:

  • Very thin slices of bread, toasted
  • Shredded smoked gouda and smoked provolone cheese, mixed

Instructions

  1. Peel and slice the onions very thin.
  2. Set a medium saucepan or soup pot over medium heat. Add the butter and olive oil, then the onions. Cover and cook for a few minutes, then stir. Repeat several times. When the onions are getting very tender, start stirring them more. Once the liquid seems to have evaporated from the onions, add a Tablespoon of red wine. Stir and cook until the wine has dissolved and the onions are starting to brown. Repeat until the wine is gone. Keep cooking and stirring the onions until they start to brown and caramelize, about 30 minutes total.
  3. Stir in the beef broth, the bay leaf, red wine and rosemary. Bring to a boil, cover and reduce heat to a simmer and cook for 15 minutes or so. Add salt & fresh ground pepper to taste, if needed. Preheat the oven to 400 F.
  4. Ladle the soup into oven proof bowls. Cut the bread as thin as possible and toast the slices nice and brown and crisp. Set a slice of toast on each bowl and top with smoked gouda to cover the bread and some smoked provolone cheese mounded on top of that. Set the bowls in the oven and bake for 15 – 20 minutes or until the cheese is melted and bubbly, and possibly even a little browned on top. Remove the oven hot bowls from the oven carefully, using oven mitts to protect your hands. Serve hot, reminding everyone not to touch the hot hot bowls.

Notes

The soup yields over a quart of soup … the number of servings depends on the size of the soup bowls.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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