I used two sweet onions, sauteed them in olive oil and butter...
Until they caramelized. I deglazed the pan several times with beef broth and dry sherry and then added 3 cups of beef broth. Season with s&p to taste, and add some fresh thyme.
Et voila! I used Emmenthaler cheese, which actually wasn't that good. And I never say that about cheese. This brand (or type of cheese) was kinda bland. Maybe I should have stuck with Gruyere.
This was a "farewell to winter" soup - I made it when it was 70 degrees out on Saturday. Spring, here we come.
Hooray new dutch oven! But booo to that emmenthaler. So was it good?? or did it suck b/c of the cheese?
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