French Onion Soup with Parmigiano-Reggiano-Crusted Sourdough Croutons
Yellow onions and leeks are mandoline-sliced and browned in a little butter with fresh thyme, bay and cracked allspice, then simmered in equal parts homemade chicken and beef bone broth, a little raw cider vinegar, sea salt and freshly-ground black pepper. Served with Parmigiano-Reggiano-crusted sourdough croutons..
French Onion Soup with Parmigiano-Reggiano-Crusted Sourdough Croutons
3 medium yellow onions, peeled and quartered
1 medium leek, trimmed and rinsed free of dirt and sand
1-1/2 tablespoons cultured/pastured butter
1 teaspoon freshly-cracked allspice
2 small bay leaves
1 small bunch fresh thyme, stripped
3 cups homemade beef stock or broth
3 cups homemade chicken stock or broth
1/4 cup raw apple cider vinegar
sea salt and freshly-ground black pepper
2 slices sourdough boule, torn into 1-inch pieces
1-1/2 tablespoons cultured/pastured butter
2 tablespoons shredded Parmigiano-Reggiano
Combine beef and chicken broth in a heavy pot and bring to a rapid boil. Reduce heat to medium and allow to simmer until reduced in volume by about 25%. Add vinegar, reduce heat to medium-low and keep hot.
Meanwhile, slice onions and leeks to about 1/8-inch thickness (a mandoline makes this easy) and add to a hot, dry skillet. Stir often until onions begin to brown, then add butter, bay, allspice and thyme and continue to cook until onions are well browned, about 10-15 minutes.
Pour onion mixture into reduced stock and stir to combine. Allow to simmer 10 minutes. Season to taste with sea salt and freshly-ground black pepper.
Meanwhile, saute torn sourdough in butter until golden brown on all sides. Sprinkle croutons with Parmigiano-Reggiano and allow to melt and get a little crisp. Remove from heat.
Ladle hot soup into bowls, dress with croutons and serve immediately.
Cage Free Family said,
February 3, 2011 at 9:00 am
Mmmm… one of our favorites. It’s -25 in Taos right now. I think we may have it tonight when we get home from Santa Fe.
I like to throw chopped veggies in the leftovers and turn it into a pot pie :-)
Ren said,
February 4, 2011 at 7:11 pm
Oh, that’s a great idea!
Brendy said,
February 3, 2011 at 10:21 am
Sourdough croutons what a complimentary taste to the richness of the onion…I would have to have two servings!!! Winter warmth in every spoonful; will make this for dinner tonight!
Ren said,
February 4, 2011 at 7:10 pm
Thanks! The sourdough played well against the sweetness of the browned onions, I think.
Cyndi Louden said,
February 4, 2011 at 10:54 am
On this “snow day” here in austin this soup looks so warming! I have all of the ingredients in the house except the boule, but I probably have some other bread to substitue. Thanks for the recipe!
Ren said,
February 4, 2011 at 7:09 pm
Thank you Cyndi!
Jenn @LeftoverQueen said,
February 4, 2011 at 9:11 pm
This is a great version!
Ren said,
February 7, 2011 at 6:48 pm
Thank you very much, Jenn!