Ingredients:
- Baguette Bread (sliced, toasted)
- Black Pepper (to taste)
- 12 Cups Beef Stock
- 4 Cups Gruyere Cheese (shredded)
- 2 Cups Red Wine
- 7 Garlic Cloves (minced)
- 2 TBSP Balsamic Vinegar
- Salt (to taste)
- 2 TBSP Fresh Thyme (chopped)
- 2 TBSP Sugar
- 3 oz Unsalted Butter
- 4 White Onions (peeled, sliced)
- 4 Yellow Onions (peeled, sliced)
Instructions:
Peel and slice onions. Mince garlic. Set aside.
Select Sear/Saute, set to Med-High and preheat for 5 minutes.
Add butter and onions to the pot and cook. Occasionally stirring. Once caramelizing begins, add sugar. Occasionally stirring. Once caramelized add garlic and sweat for 5 minutes. Add balsamic vinegar, beef stock, garlic and red wine. Stir well. Assemble the pressure lid accordingly. Cook on high for 15 minutes. Carefully remove the pressure lid when finished. Add black pepper, salt, thyme and stir well.
While soup is cooking shred gruyere cheese. Slice and toast baguette bread.
Toast Carefully, ladle servings to an oven safe individual serving bowl. Lay toasted baguette bread on soup and generously top with gruyere cheese. Broil in the oven until cheese is melted and slightly browned. Serve hot.
Tips:
- Baguette Bread substitutes Ciabatta, Crostinis, Italian or Sourdough bread.
- Caramelizing the onions takes a while, be patient.
- For a twist, add Leeks and Red Onions. However, top with Bleu Cheese Croutons.
- Freeze soup leftovers in a gallon or quart ziploc bag flat for space purposes. Makes proportions and reheat easy.
- Leftovers last 3 – 4 months in the freezer.
- Leftovers last 3 – 4 days in the refrigerator.
- Makes for a great appetizer or meal.
- One bottle of Holland House Red Cooking Wine 16 oz equals 2 cups.
- Sugar helps with the caramelizing process.
- Two boxes of Swanson Beef Stock 48 oz equals 12 cups.
- Use a cheese slicer on blocks of gruyere cheese for a cheesy and thicker topping.
- You may substitute 2 TBSP Fresh Thyme for 2 TSP Dry Thyme.
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