No disrespect to the French, but if the Texas Sweets were around in the 18th century in France, then I’m convinced the soup would have been aptly named. The basics are pretty simple, carmelized onions, some wine or sherry, beef broth, bread and cheese. I like to split the broth – 1/2 chicken and 1/2 beef but it’s good with 100% beef stock as well. Gruyere cheese is a more traditional choice, but I prefer the shredded Parmesan made from raw milk at Trader Joe’s. Also, typically you would broil each serving in ramekins with the bread and/or cheese on the top, I find it easier to make the gratinéed bread slices that then adorn the top of each soup serving to ones liking.
½ cup of butter
1 bunch of Underwood Texas Sweets, thinly sliced
1 cup of dry white wine or sherry
32 oz of low sodium chicken broth
32 oz of beef broth
3-4 cloves of garlic, minced
1 tsp. thyme (dried or fresh)
Dash of Worcestershire sauce
1 sourdough baguette, cut in ¼“ slices
3 T olive oil
2 cups of shredded Parmesan
Preheat the oven to 400 degrees. Melt the butter in a heavy, oven safe Dutch oven or soup pot. Add onions and cook on the stove top, covered, for 30 minutes. Add garlic, stir and put the pot in the oven to carmelize the onions. Cook time is between 45 minutes and 1 hour, the lid can be left on for the first 20 minutes, then removed for the last 25- 30 minutes to make sure the onions are browning. Stir a few times to make sure onions aren’t sticking to the bottom and to ensure even browning.
Prepare the bread slices, line a baking sheet with parchment paper and brush lightly with olive oil. Sprinkle generously with Parmesan cheese and broil for about 5 minutes or until cheese is melted and starting to brown. Remove and let sit until ready to serve.
Ladle soup into bowls and top with gratinéed bread slices. Bon Appétit!