Caramelized Onion Soup with Jarlsberg Crouton

A recipe from Skyland Resort, Shenandoah National Park

Caramelized Onion Soup with Jarlsberg Crouton

Caramelized Onion Soup with Jarlsberg Crouton

4 tablespoons butter

6 medium onions, thinly sliced

¼ teaspoon salt

4 cups water

1 can (14 ½ ounces) beef broth

1 ¾ cups brown beef stock or beef broth

¼ teaspoons dried thyme

4 slices (½-inch thick) diagonally cut french bread

4 ounces gruyere or fontina cheese, shredded (1 cup)

In nonstick 12-inch skillet, melt butter over medium-low heat. Add onions and salt and cook, stirring occasionally, until onions are very tender and begin to caramelize, about 45 minutes. Reduce heat to low and cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.

Transfer onions to stock pot. Add ½ cup water to same skillet and heat to boiling, stirring until browned bits are loosened from bottom of skillet. Add to onions in stock pot. Add remaining 3 ½ cups water, broth and thyme to onions, and heat to boiling over high heat. Reduce heat and simmer 30 minutes.

Preheat oven to 350 degrees. Arrange bread slices on cookie sheet and bake until lightly toasted, about 5-7 minutes. Spoon soup evenly into four ovenproof bowls on cookie sheet and top with toasted bread, slightly pressing bread into soup.  Generously distribute Fontina evenly on top of each. Bake until cheese has melted and begins to brown, 12 to 15 minutes.

Serves 4

NPS.gov


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