Cold, rainy weather calls for cozy soups and a pour that will warm you from the inside – so why not combine the two? We’ve all heard of French Onion Soup, but substituting that froufrou white wine for a hearty pour of your favorite whiskey takes this soup to the next level. Try this Kentucky-style stew and finish winter the Appalachian way.
Recipe by The Hungry Belgian
– 6 large onions, halved and cut into half rounds
– 4 small cloves of garlic, pressed or minced (or 2-3 large ones)
– 3 bay leaves
– 3 Tbsp of ground thyme
– 1 Tbsp of ground sage
– 1/2 cup of aged balsamic vinegar
– 1 cup of Kentucky Bourbon
– 3 cups of beef broth
– 3 cups of chicken broth
– a few slices of 2-day old sour dough bread, toasted
– a handful of grated white cheddar cheese
– salt & pepper, to taste
– 2 Tbsp of butter + 2 Tbsp of olive oil, to caramelize the onions (or 4 Tbsp of ‘ghee’ or clarified butter)
– 1 Tbsp of maple syrup, to caramelize the onions (optional)
– fresh thyme, finely chopped (for garnish)
Heat oven to 500F.
Cut each onion in half, then slice each half into half-moon rounds. Chop fresh thyme finely.
Heat butter and olive oil in a large Dutch oven over medium heat. The oil will prevent the butter from burning. Add bay leaves and sliced onions and cook over medium heat, stirring occasionally, until the onions are caramelized and a rich amber or golden brown color. You can sprinkle the raw onions with some maple syrup or honey/sugar, which will help them caramelize quicker. This is an optional step, though.
Caramelizing the onions will take upwards of 30 min., so be patient and stir only occasionally! If the onions seem to be burning, turn the heat down a notch and add in a splash of water. The water will evaporate in the process and will not water down your soup, but it will prevent the onions from burning.
When the onions are beginning to color lightly, add in the pressed garlic and ground thyme & sage. Stir to combine and continue to simmer the onions until they have reach an amber-like color.
When the onions are browned and caramelized, remove bay leaves and add the balsamic vinegar and half of the Bourbon to the pan, and deglaze the pan by scraping up the browned bits. Add the rest of the Bourbon and both broths, and bring to a simmer. Allow to simmer for an additional 10-15 min without the lid, so the alcohol burns off and the flavors can develop further.
In the meanwhile, take your slices of 1-2 day-old bread and brush them lightly with olive oil. Lay bread slices on a flat baking sheet and toast in the hot oven for approx. 10 min. Keep an eye on them, as they can go from crispy to burned in a matter of seconds. Take the toasted slices out of the oven and lightly rub a clove of garlic over each slice.
Ladle soup into oven-safe bowls, and place a slice (or 2) of toasted bread on top of each bowl. Sprinkle cheddar cheese over bread, and place bowls under the broiler for a few minutes until cheese is melted and bubbly. Sprinkle some fresh thyme over the bubbly, melted cheese and serve right away.