Belgian Onion Soup

Prep Time: 20 mins | Cook Time: 70 mins | Course: Dinner | Serves: 6 

Belgian onion soup with a chicken stock base, and melted camembert or brie cheese crouton (as well as a sprinkling of shredded fontina cheese). I like to slice the onions in a food processor (keeping the tears to a minimum), prep time will be longer if slicing the onions by hand. Inspired by the California Wine Lovers Cookbook by Malcolm Hebert and The Wine Institute. 

6 cups onions, sliced thin

3 Tbsp olive oil

3 Tbsp butter

Salt and pepper, to taste

1 cup dry white wine

2 quarts chicken stock

1 tsp fines herbs (or dried chives and parsley)

3 Tbsp dry sherry

Cheese Crouton:

6 slices sourdough or french bread slices

1 Tbsp butter

¼ cup grated raw onion

6 slices camembert or brie cheese 

1 ½ cups fontina cheese, grated 

In a dutch oven or 5-quart saucepan, stir the onions, butter, and olive oil together over medium-low heat to melt the butter. Reduce the heat to low and let them brown a bit for 15 minutes, they need no stirring during this time. After 15 minutes add in the salt and pepper and stir occasionally, allowing them to continue to brown for another 15-20 minutes. This is where the depth of flavor comes from. After the onions are fully caramelized, add in the wine and stir, cooking for about 5 minutes. Add in the broth, herbs, and sherry, cooking for another 5 minutes or so, until heated through.

Preheat oven to 325*. Ladle soup between 6 crocks or oven-safe bowls and place on a baking sheet. Butter the bread and place on top of the soup. Sprinkle with the grated raw onion, sliced camembert cheese, and a generous topping of fontina, about ¼ cup each. Place the baking sheet in the oven and bake for 15-20 minutes, finish browning the top under a broiler for a couple of minutes.