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Brasserie Le Coze's Creamy Onion Soup

By Lucy Leusch · Originally from Brasserie Le Coze

Leusch · Soups and Stews

Ingredients

  • Caramelize Onions

    4 ounces unsalted butter
  • 8 large onions (Vidalia, Maine, yellow), sliced paper thin
  • 1 tablespoon kosher salt
  • 2 ounces fresh thyme, chopped

  • Gastrique

    8 ounces sugar plus just enough water to dissolve it, a wet sand consistency
  • 8 ounces sherry vinegar (Don Bruno or Roland brands)
  • 1 1/2 ounces (3 tablespoons) butter

  • Roux and Velouté

    4 ounces butter
  • 4 ounces flour
  • 2 quarts chicken stock, divided

  • Onion Pan Deglaze

    1 cup white wine
  • 2 cups brown veal stock

  • Finish

    3 cups heavy cream
  • The Velouté
  • Kosher salt and pepper to taste
  • The Gastrique

  • Garnish

    Croutons (country bread, pumpernickel, sourdough, French bread)
  • Thick shreds of Gruyere cheese
  • Sliced chives

Method

  1. Caramelize Onions

    CARAMELIZE ONIONS in the butter over low heat, adding the salt. Cover for the first 45 minutes. Stir often.
  2. Remove lid, add thyme, and cook a last 30-45 minutes. Cook the onions to a nice medium brown color. Be careful that the fond doesn't burn. During the last 1/2 hour, stir up the fond every few minutes.

  3. Gastrique

    GASTRIQUE. While the onions are cooking, cook the sugar and water to caramel stage, swirling pan occasionally (don't stir) to color evenly.
  4. In another saucepan, reduce sherry vinegar by half.
  5. With the caramel off the heat, very carefully, standing back, pour a little of the vinegar at a time into the hot caramel. Be careful–it boils up. You don't have to stir it.
  6. Stir in butter and set aside.

  7. Roux and Velouté

    ROUX and VELOUTÉ. In a saucepan melt the butter. Combine with an equal weight of flour. Cook, stirring, for 4 to 5 minutes without coloring.
  8. Pour 2 cups of the chicken stock into the roux to temper it and stir to work out the lumps. Add rest of chicken stock and cook for 15-20 minutes.

  9. Deglaze

    When the onions are caramelized, deglaze the pan with the white wine and cook over medium heat until almost dry.
  10. Add the veal stock and reduce by half.

  11. Finish

    Add the cream, bring to the simmer, and reduce by half.
  12. Add the Velouté and return to a simmer, seasoning with salt and pepper.
  13. Add the Gastrique a little at a time to taste. You might not need all of it, depending on the sweetness of the onions.

  14. Serve

    SERVE in individual tureens, garnished with the croutons, chives, and cheese.