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Elegant Comfort: French Pearl Onion Soup

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Ingredients
  

  • Ingredients:
  • 1 14.4 oz. bag frozen pearl onions, thawed and drained
  • 4 large yellow onions thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 tablespoon balsamic vinegar
  • 1/2 cup preferred red wine
  • 64 oz. beef stock
  • 2 bay leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups Swiss or gruyere cheese grated

Instructions
 

  • For the croutons:
  • 1 loaf French bread
  • 1/4 cup unsalted butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Directions:
  • Caramelize the Onions: In a large stock pot or Dutch oven, heat the butter and olive oil over medium heat. Add both types of onions, season with salt and pepper, and cook until they are soft and beginning to brown, about 15 minutes. Continue to cook until fully caramelized, stirring often.
  • Add Herbs and Deglaze: Mix in the sage, thyme, and garlic, cooking until fragrant. Deglaze the pan with balsamic vinegar and red wine, scraping up any browned bits.
  • Simmer the Soup: Add beef stock and bay leaves, bring to a boil, then reduce to a simmer for 25-30 minutes, allowing the flavors to meld.
  • Prepare the Croutons: While the soup simmers, prepare the croutons. Brush slices of French bread with melted butter mixed with garlic and onion powders, cut into cubes, and broil until golden brown.
  • Broil the Soup: Ladle the soup into bowls, top with grated cheese and croutons. For an extra touch of luxury, place oven-proof bowls under the broiler until the cheese melts and is bubbly.