This is a great recipe. I couldn’t find Emmental so I subbed in Swiss. If you put the bread right in the soup it kind of soaks it up and turns soggy so you can coop that right up with your spoon along with the soup – or, if you don’t like soggy bread you can not do that. The bread is definitely key, though.
We thought this soup was amazing. I followed the recipe exactly and my husband and I did not think it was too sweet or that the red wine vinegar tasted odd. I used the mandolin for slicing the onions which made it pretty quick and easy. Will definitely be making again and would be super easy to serve to guests.
This was fabulous!!! Loved the sweetness of the onions…..all the slow cooking made them very tender. The spices and stock were perfect. Even my husband (who doesn’t like onions) thought it was very good!! All the taste of the original, but of course, healthier!!
I made this for the 2nd time last night. It’s so easy and elegant! This time I used the crockpot to caramelize 3-4lbs sweet onion with 1/2 cup butter and tsp sea salt for six hours (on high)….Then added 4 cups good rich beef stock, thyme, red table wine and black pepper. Cooked on low for another 6 hrs. Cooking down the onions first in the crock made this so buttery and delicious. Top with toasted baguette with melted swiss.
6 tablespoons butter
4 large yellow onions, sliced and separated into rings
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