Rated 5.0 stars by 1 users
Soups & Stews
Southwestern
4-6 servings
20 minutes
75 minutes
4 tablespoons unsalted butter
3 pounds, peeled and thinly sliced Hatch Sweet Onions
2 tablespoons garlic minced
¾ teaspoon kosher salt, plus more to taste
6 oz sliced hatch chiles
2 quarts beef stock (8 cups)
1 cup dry white wine
1 tablespoon cognac
1 tablespoon all-purpose flour
2 tablespoon Worcestershire sauce
½ teaspoon black pepper, plus more to taste
8 to 12 (½-inch) slices French bread (from 1 loaf)
1½ cups grated Gruyere cheese
Melt butter in a heavy Dutch oven over medium heat. Add Hatch onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
Meanwhile, warm broth in a saucepan over low heat.
Once onions are caramelized, add the garlic and chiles to onions and sauté till fragrant, then add wine and Cognac to the pot and allow mixture to come to boil. Once Alcohol smell has dissipated stir in flour and let thicken for a minute or two.
Slowly add warm broth, ¼ teaspoon salt and the pepper to the onion mixture and boil uncovered for 5 minutes. Add Worcestershire sauce and more salt and pepper to taste.
Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyere.
Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
Leave a comment