French Onion Soup in an Onion

French Onion Soup in an Onion

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 4 large Spanish onions
• 4 tbsp (59.1ml) unsalted butter
• 1/4 cup (60ml) canola oil
• 2 cloves garlic, grated
• 2 cups (480ml) beef stock
• 1/4 cup (60ml) dry vermouth
• 2 grams fresh thyme
• 2 bay leaves
• 1 oz brandy
• 1 baguette
• 1/2 cup (120ml) gruyere cheese
• Kosher salt
• Black pepper

Method:

Slice 2 onions and place them in a soup pot on medium heat with butter and oil. Cook slowly, stirring occasionally, until caramelized.

With the other onions, slice the top and remove the center. Heat a pot of boiling and blanch the onions, then shock them in a bowl of ice water. These will be the onion bowls.

Once the sliced onions are caramelized, add garlic and allow it to sweat. Add vermouth and brandy and flambé to cook off the alcohol. Add stock, thyme, and bay leaf and simmer until the liquid has reduced by half.

Slice a baguette down the center and pick the center of the bread to make croutons. In a pan, add 2 tbsp butter and chopped thyme and allow the butter to melt. Add bread, toss and cook until toasted.

Add broth to the center of the onion bowls, top with croutons and cheese, and torch cheese until melted.