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5.0
Prep Time: 5
Cook Time: 1470
Total: 1475
Servings: 2
Author : MaureenMaureen Shaw ChopinandMysaucepan says Thalia @ butter and brioche says Krista says Maureen says Tricia @ Saving room for dessert says Emma @ Bake Then Eat says SallyBR says Maureen says Shashi at runninsrilankan says Maureen says Shashi at runninsrilankan says Veronica (Roni) says John@Kitchen Riffs says A_Boleyn says Maureen says A_Boleyn says Rachel (Rachel's Kitchen NZ) says Roberta says michael says Hotly Spiced says Maureen says Chris @ The Café Sucré Farine says Chris @ The Café Sucré Farine says Kylie @HappyTodayMag says Maureen says Kylie @HappyTodayMag says Lizzy (Good Things) says cheri says Nancy says Joanne T Ferguson says Maureen says Tania @My Kitchen Stories says Minnie says Tara says InTolerant Chef says Anna @ shenANNAgans says Lorraine @ Not Quite Nigella says Helene D'Souza says Laura (Tutti Dolci) says Choc Chip Uru says mjskit says Marissa | Pinch and Swirl says Marissa | Pinch and Swirl says Mary Frances says merryn@merrynsmenu says Nikii says Maureen says Ted Wilson says Maureen says matt says Maureen says Geoff Garvoille says Maureen says Optimus Prime says Maureen says Cindy says Heather says Don A says Maureen says Bell says Maureen says Belle says
Ingredients
Export 9 ingredients for grocery delivery
Made by the creator of Recipe Cart.
Instructions
Step 1
Heat a skillet to medium heat and add the butter and oil. When the butter melts add the onions and sprinkle with salt. Don't brown the onions, you only want them to go translucent. When that begins to happen, add the garlic and cook for a minute or so but don't let the garlic brown.
Step 2
Remove from heat and cool completely.
Step 3
Preheat sous vide machine to 85C / 186F
Step 4
Vacuum seal the cooled onions and place in the sous vide machine and leave them there for up to 24 hours. The length of time determines how long you leave them in the water bath. Mine stayed 24 hours and came out a rich dark color.
Step 5
When the onions are done you can remove and place in the refrigerator for up to 3 days (perfect for dinner party preparations)
Step 6
If you're going to make the soup right away, add the onions to a large stock pot on medium heat and bring to the boil. The onions will have some juice in the cooking bag.
Step 7
Add one ladle of stock and cook for a few minutes to reduce and add another ladle of stock and repeat one more time until you've reduced 3 ladles of stock.
Step 8
Add the remainder of the stock and the herbs tied with some cooking twine. Cook for 30 minutes and then taste for seasoning.
Step 9
I can't tell you how much salt to use because stock varies and some is very salty so if I said use a teaspoon of salt it could be like the Dead Sea. Taste the soup. If it needs salt, add some. I used ½ teaspoon of salt and ¼ teaspoon of pepper.
Step 10
Place sliced baguette on a grill pan or under the griller/broiler to toast.
Step 11
Add soup and top with two slices of baguette and cover with shredded gruyere.
Step 12
Place bowls in the oven under the griller/broiler until the cheese is melted and bubbly. Be careful as bubbly can turn to burnt in under a minute. Best to watch.
Step 13
Serve immediately but the soup will be very hot.
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