Deeply Savory Vidalia French Onion Soup With Japanese Onion Tare | Timothy Cunningham's Kitchen
Sweet Vidalia onions gain backbone from beef stock, dry sherry, and Japanese onion tare, producing a deeply savory French onion soup without the usual sugary he
Ingredients
- Soup: 2 tablespoons (28 g) unsalted butter
- Soup: 4 cups (800 g) prepared caramelized Vidalia onions
- Soup: 1/2 cup (120 g) dry sherry
- Soup: 5 cups (1,200 g) unsalted or low-sodium beef stock
- Soup: 1/3 cup (80 g) prepared Japanese Vidalia onion tare
- Soup: 4 sprigs (4 g) fresh narrow-leaf French thyme, tied together
- Soup: 2 teaspoons (10 g) apple cider vinegar
- Soup: 1/2 teaspoon (1 g) freshly ground black pepper
- Gratin: 6 slices (180 g) baguette, cut about 3/4 inch thick
- Gratin: 1 1/2 cups (170 g) finely grated Gruyere cheese
- Gratin: 1/3 cup (30 g) finely grated Parmigiano-Reggiano
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