SouffleTopped Onion Soup
- 2 T olive oil
- 3 large yellow onions, very thinly sliced
- 1 pn freshly ground black pepper
- 2 t plus ½ teaspoon kosher salt
- 1/4 c plus 2 tablespoons white wine
- 8 c chicken broth or stock
- 1 dried bay leaf
- 2 t fresh thyme leaves
- 1 T sugar
- 1 T plus 1 teaspoon fresh lemon juice
- 6 sli soft white bread
- 4 T unsalted butter
- 4 T all-purpose flour
- 1 1/2 c whole or part-skim milk
- 1 1/2 c grated gruyère cheese, plus 6 thin slices
- 1 pn cayenne pepper
- 6 oz large egg whites
- 1/4 c grated parmesan
- Produce
- Bay leaf, dried (1)
- Thyme, fresh leaves (2 t)
- Yellow onions, large (3)
- Canned Goods
- Chicken broth or stock (8 c)
- Cooking & Baking
- All-purpose flour (4 T)
- Black pepper, freshly ground (1 pn)
- Cayenne pepper (1 pn)
- Kosher salt (2 1/2 t)
- Olive oil (2 T)
- Sugar (1 T)
- Bread & Baked Goods
- Sli soft white bread (6)
- Drinks
- Lemon juice, fresh (2 T)
- Dairy
- Butter, unsalted (4 T)
- Gruyere cheese, grated (1 1/2 c)
- Milk, whole or part-skim (1 1/2 c)
- Parmesan, grated (1/4 c)
- Refrigerated
- Egg whites, large (6 oz)
- Beer, Wine & Liquor
- White wine (3/8 c)
Preparation
Read recipe preparation on sippitysup.com
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Recipe Stats
Published December 22, 2012 (1 month ago).
67 people saved this recipe.
