Soup: Onion Soup

Christmas Eve tradition at the Hardtkes

ingredients

1
Peel onions and cut in half across the grain. Slice onions 1/8“ to 1/4” slices. Cutting onions this way will allow it to withstand high temperature and still retain its shape. That said, I just put them through the Cuisinart.
2
Put about 8 oz (I usually use less) cold butter into a large pot and place onions on top. Saute onions on medium high heat until butter and onions have produced nectar - about 20 minutes. When the onions are caramelized, stir in 3 oz high quality beef base.
3
Add 2/3 cup dry vermouth at medium high heat. Add 3 cups beef consomme,3 quarts beef broth, a cracked celery rib and 3 bay leaves.
4
Turn heat to high, bring to a boil, lower temperature to maintain a low simmering rumble for about 30 minutes to reduce soup.
5
To serve, set rack high in oven and preheat to 450. Ladle out soup into oven-proof bowls. Spread a layer of plain croutons or dried bread on top, wet with broth. Sprinkle with 1/2 cup shredded Gruyere per serving. heat until cheese browns, about 8 to 10 minutes.
6
Freezes well.