I had a major craving for that rich soup (which partially made me checkout a cast iron dutch oven) I couldn’t have been happier for the weekend to come so I could work on this soup.
The internet says by mixing red and yellow onions, we get a more complex taste – I wasn’t sure what to expect (& we should believe everything the internet says…) but I did it anyway. Tears were streaming down my face when I chopped these little onions up.
Sauteed them for a while before the dutch oven go into the oven to caramelize further. It was lovely, the wafting smell of wine and onions, they’re truly a match made in heaven. I used red this time with chicken stock though the recipe called for white with beef stock. It’s a time consuming soup to make, but absolutely delish.
Topped it off with garlic, a few splashes of Worcestershire sauce. Souffle ramekins have alternate uses and I cut a slice of my bread from the day before before sprinkling cheese over – I had to do mozzarella because that’s the only cheese Lance is willing to accept (though I’ve conned him into a few other combinations before).