Bobby’s Soupe Aux Oignons
- 6 to 8 large yellow onions
- Butter
- White wine
- Brown sugar (or unrefined sugar)
- Vegetable stock (or you can also use a non MSG vegetable bouillon cube to save time)
- Creme fraiche
- Milk
- Herbes de provence
- Sage leaf
- Ground black pepper
Method
1. Slice the onions and begin preparing vegetable stock (if not using a bouillon cube to make the broth)
2. Melt the butter in a large pot at medium-high temperature until it starts to acquire a golden color.
3. Add the sliced onions and stir until all the onions are covered in butter. Cook for about 20 minutes covered with the lid.
4. The onions will start to turn darker from the butter by now. Add the sugar and turn the onions with a wooden spoon several times. This will make the onions look even darker and as they caramelize they will look almost like burned. The onions will also stick to the pan or leave a dark residue on the surface.
5. Turn the heat up to high and add the wine. Vigorously stir the onions applying pressure on the spoon to get the bottom of the pan clear of all the residue. Lower the heat to medium.
6. Slowly add the vegetable stock or, if using a bouillon cube, add water and “clean” the rest of the residues at the bottom of the pan as you stir the onions and add the bouillon cube. Add the herbes de Provence and sage. Let it simmer for about 20 min.
7. Turn the heat off and let the soup cool for about 15 minutes with the lid off.
8. Prepare a blender and a large pouring bowl. Get the sage leaf out of the soup.
9. Carefully pour part of the soup into the blender and blend until the onions create a creamier texture. Pour the blended mix into a large bowl and blend the rest of the soup left in the pot.
10. Add the soup in the bowl back into the pot and cook at medium heat. Add the crème fraîche, milk and pepper. Let it cook, but avoid letting it boil, for about 10 minutes.
Serve hot with some croutons and sprinkle some shredded cheese on top (preferably emmental, Swiss or mozzarella)
You can also place oven-proof plates with the soup served with a layer of shredded cheese on top to broil for a couple of minutes until the cheese is bubbling and gold. Serve with caution and warn everyone about the hot plate!
