Bouquet garni: thyme sprigsbay leaf and parsley wrapped in a bundle of cheesecloth
Eggsone per serving
Kosher salt
Ground black pepper
1cupfontina or gruyere cheesegrated
Instructions
Cook to an even, deep golden brown - not black or burned!
Trim the ends from each onion, then slice in half from top to bottom. Remove peel and finely slice into half moons.
Set electric skillet to 300 degrees and add butter. Once butter is melted, add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Put lid on. do not stir until onions have sweated down for 20 to 30 minutes.
After 30 min. remove lid and keep stirring occasionally until onions are dark mahagany and reduced to approximately 2 cups. This should take about 45 min. to 1 hour, stirring often near the end to avoid burning.
Add port wine to cover onions and continue stirring until wine is reduced to a syrup consistency. Add chicken and beef broth, apple cider and bouquet garni. Reduce heat and simmer 15 - 20 min., then remove herbs.
Taste and adjust with salt and pepper.
To serve, ladle hot soup into oven proof bowls. You can prepare the egg like an egg drop soup or leave it whole. For the former, crack an egg into a cup, lightly stir and pour onto top of soup in bowl. For the latter, drop in the whole egg.
Broil in oven or toaster oven until egg is cooked. Top with grated cheese, lightly broil again until cheese is melted and golden brown.
Notes
* DO NOT MISTAKE APPLE CIDER FOR APPLE CIDER VINEGAR. THERE IS NO VINEGAR IN THIS RECIPE.The Unknown Chef Tips:
Make soup one day ahead to allow to thicken in fridge
A large deep electric frying pan with lid is essential for this soup. Fill the pan with onions above the brim so lid just fits to make a thick soup.
Freezes well; store flat in zip lock freezer bags
Ensure soup is hot before adding egg to cook it through
Smoked cheese works well too as a substitute
Taylor Fladgate or Grahams LBV Port are good choices… serve a small glass with soup and enjoy!