Amazing Three Onion Soup

I'm a huge fan of soup. I really only started making my own in the past two years. I learned a ton from the Salud Cooking School and by trial and error. I learned quickly it's all about the base stock. You can't start from watery broth and expect it to turn heads. Most soups I make don't take very long, they are fast and warm and often creamy like Pumpkin soup and Corn Chowder. This one is clear beef broth based and takes a little while to make, but it's ohhhh so worth it. You can even take it over the top and serve it like french onion soup with a little piece of toasted bread and a sprinkle of cheese. This recipe makes a ton of soup, but then you can easily freeze the extras for another day without any of the work!

Three Onion Soup

(makes 10 c of soup, can be easily halved)

2 tbsp butter

5 large Vidalia onions

2 red onions

1 bunch green onions

1 tbsp minced garlic

1 c brandy

1 c sherry

8 c beef stock

2 tsp minced thyme

2 bay leaves

salt and pepper

french bread, thinly sliced

white cheese slices: monterey jack, provolone, muenster, or swiss (don't use cheddar)

Slice onions into thin strips and chop green onions. Melt butter over med heat in large dutch oven, add onions. Cook onions until browned and sticky. You will have to stir your pot from time to time to keep the onions from burning and rotate them around in the pot as they cook. This will take a good 20-30 minutes. You don't want to rush this step because browning the onions is what brings out their flavor and makes for the best soup. Once they are browned, add the garlic and cook for a few more minutes.

Add brandy and sherry (you may be tempted to skip these, but they add so much flavor and all the alcohol will be cooked out). Add beef stock and seasonings. Bring the whole mess to a boil and then reduce heat to simmer. Take a little taste, it may need more salt and pepper depending on your stock and I usually add a tablespoon of sugar at this time for a little sweetness.

Toast your bread slices very crispy to create a crostini. Pour the steaming hot soup into a bowl and float a crostini on top. Add a slice of cheese. If you want it more melted, pop it in the microwave for a few seconds (real restaurants will put the bowl of soup under a broiler to brown it, but I don't have any super cool oven proof serving bowls.)