Caramelized Onion Soup

  • 3-4 large onions (Vidalia, yellow, white, or red), peeled and diced or sliced into half moons
  • 1 tablespoon duck or chicken fat, olive oil, or butter
  • 2 garlic cloves, peeled and minced
  • 1/3 cup Mirin rice cooking wine (or any sweet white wine)
  • 5 cups duck stock or beef stock
  • 1 tbsp. fresh thyme or 1 tsp. teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon sea salt
  • Whole grain bread
  • Grated Gruyere Cheese (or cheese of your choice)

In a skillet over low heat, sauté onions in duck fat for 10-15 minutes.

Stir the onions a few times to ensure they do not burn.

Add mirin and garlic, and continue cooking 15-20 minutes until onions caramelize and turn light brown.  Do not let them burn.

Add stock, thyme, bay leaves, and sea salt, and bring to a boil.

Cover and reduce heat to medium-low for 15 minutes.

Adjust seasonings if needed. Remove and discard bay leaves before serving.

Sprinkle grated cheese on top of individual pieces of bread and place into a heated oven (375-400 degrees). Bake five minutes or until cheese melts.

Put one slice of cheesy bread in each bowl of soup.

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