Executive Chef Chris Cole
Embassy Suites Loveland
This quick and easy take on French onion soup is sure to be a crowd-pleaser, with its savory flavor profile and craveable bread-and-cheese topping. The addition of half-and-half makes it richer and creamier than the traditional version—a hearty meal in a bowl.
2 lb. unsalted butter
7 yellow onions, medium dice
4 red onions, small dice
4 leeks, white part only, julienned
24 oz. shallots, small dice
1 750-ml. bottle sweet Marsala wine
1 cup all-purpose flour
1 gal. half-and-half
1 1/2 gal. demi-glace
1 bunch green onions, finely minced
1 cup fresh thyme leaves, minced
1/2 gal. chicken broth
Salt and pepper, to taste
Garlic croutons, as needed
2 lbs. Gruyere cheese, shredded
1 tbsp. chives, minced
1. In a large stockpot, melt butter over medium heat. Add onions, leeks and shallots. Cook, stirring occasionally, until caramelized.
2. Into a separate saucepan, pour Marsala wine. Place over medium heat and cook until reduces by half.
3. Add flour to onions and cook, stirring, for 5 minutes. Add reduced Marsala, half-and-half, demi-glace, chicken broth, green onions and thyme. Season with salt and pepper to taste. Stir to blend well.
4. Portion soup into ovenproof bowls. Top each with garlic croutons and 2 ounces shredded Gruyere. Place under broiler until cheese is melted and golden. Garnish with chives before serving.
Photo courtesy of National Onion Association