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Potter’s

Pearl Street Onion soup

(Boulder Colorado)

Ingredients

3 tbsp unsalted butter ½ cup dry sherry
2 cloves chopped garlic 8 oz Gruyere cheese
1/3 cup dry red wine 4 cups chicken broth
2 cups beef broth 6 sprigs thyme (tied together
1 bay leaf Black pepper
6 large yellow onions Baguette slices
Salt
2 cups water

Lagniappe

In a large greased Dutch oven, add the sliced onions and 1 tsp salt. Cook
covered for 1 hour in a 400 degree oven. Remove from the oven and scrape
the pot stirring the onions. Return the pot to the oven and continue cooking
till the onions are very soft and brown (about 1 more hour)

Remove the pot and place over medium high heat and cook till the liquid has
evaporated (15 to 20 min) and a dark crust has formed in the bottom of the
pan

Stir in the garlic and the after about a minute add the Sherry and Red wine.
Cook the wine till it has evaporated. Stir in the broths and water, thyme, bay
leaf and ½ tsp salt making sure you deglaze the bottom of the pan as you go.

Increase the heat to high until the pot is simmering then reduces heat and
cook for about 30 minutes.

Remove the tied herbs from the soup and ladle into your bowls. Top with 1
or 2 baguette slices, sprinkle with Gruyere cheese and broil till the cheese
is melted.

Let cool for about 5 minutes before serving

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