These photographs have been “sitting” in my computer for weeks, waiting to be posted alongside a clever and enticingly written post. Well, good luck with that! ;)
Anyway, here it is. I hope that now those delicious caramelized onions will stop yelling at me that they were born to be published every time I walk by my desk.
- 1 tbsp. olive oil
- 2 tbsp. butter
- 4 – 5 onions, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tsp. sugar
- 2 liters vegetable broth
- 2 tbsp. flour
- 160 ml dry white vermouth
- 3 tbsp. brandy
- Salt and pepper
Heat the oil and melt the butter in a large saucepan. Add onion, stir well and cover. Cook at low heat for 15 minutes, stirring occasionally.
Raise the heat a bit and add garlic, sugar and one teaspoon of salt. Cook for 30 – 40 minutes, stirring frequently until the onions are caramelized.
Meanwhile, pour the broth into another pot and bring it to a boil.
Add flour to the onions and cook for another 3 minutes stirring constantly. Pour the vermouth and cook for 2 more minutes, stirring, until the alcohol had evaporated. Then start adding the broth and bring everything to a boil, turn down the heat, put on the lid and allow it to boil for 40 minutes.
Meanwhile, we can make the croutons (but be careful! I burned my only batch of baguettes and ended using slices of white bread instead).
Preheat the grill and roast the bread in both sides. Rub them with a garlic clove, cover with grated cheese and grill again for a few minutes until the cheese has melted.
Finally, add the brandy, remove the pot from the heat, taste it and add salt and pepper as needed.
Serve immediately with one crouton on top.
This recipe is courtesy of Chica Andaluza, who gave me this fantastic book: 1 stock 100 soups