Caramelized Onion Soup
Sweet Maui onions are the delicious base for David Paul Johnson’s take on onion soup. Browned, stirred with white wine and sherry, and added to chicken stock, they create a lighter-colored onion soup than the expected deep brown broth. Big crisp croutons and melted cheese add the finishing touch.
- Maui or other sweet white onions - 4, large, cut into thin slices
- Sugar - 1 tablespoon
- Salt - 1 teaspoon
- Clarified Unsalted Butter or olive oil - 1/4 cup
- Dry white wine - 1/4 cup
- Dry Sherry - 1/4 cup
- Chicken Stock - 2 quarts
- Flour - 1/4 cup flour, mixed with 1/4 cup water
- Salt and freshly ground black pepper
- Parmesan Cheese - 1/4 cup, grated
- Toasted Croutons - 1 cup
In a large bowl, combine the onions, sugar, and salt and stir to mix well. In a large, heavy saucepan over medium-high heat, heat the butter or oil until almost smoking. Add the onions and stir until the onions begin to brown, about 3 minutes. Reduce heat to low and cook until the onions are soft and golden brown, stirring occasionally. Stir in the white wine and sherry. Increase the heat to medium-high and add the strained chicken stock. Bring to a boil, reduce heat to medium, and cook to reduce to about 6 cups. Stir in the flour mixture and return to a boil. Simmer 5 to 10 minutes.
To serve: Season with salt and pepper and pour into wide soup bowls. Add the croutons and sprinkle with cheese.