Golden Onion Soup with Jarlsberg Toasts

It has been warm enough in Charlotte to summon the daffodil bulbs out of the ground. The plants at the edge of my drive are on the cusp of showing their blooms. The sight of these golden heralds of Spring boost my mood.

As luck would have it, the forecast calls for temperatures to take a downward dip. Cold enough to warrant warm soup for supper. Golden Onion Soup is a tawny version of the classic French onion soup. Lighter in color, but not lighter in taste! Served with Jarlsberg Swiss cheese toast and garnished with chives, this soup promises that Spring is just around the corner…

Here is the recipe Sally made.

Golden Onion Soup with Jarlsberg Toasts

Serves 8

8 Tablespoon unsalted butter

10 cups thinly sliced yellow onions (we used a Mandoline slicer)

1 cup thinly sliced leeks (white part only)

1/2 cup thinly sliced shallots

1 teaspoon minced garlic

3/4 teaspoon salt

1/2 teaspoon green jalapeno Tabasco

2 Tablespoons all purpose flour

1 1/2 cup white wine

8 1/2 cups chicken stock

chives for garnish

8 thick slices french or ciabatta bread

5 Tablespoons unsalted butter, melted

2 cups grated Jarlsberg Swiss cheese

1. In a large heavy bottomed pot, melt the butter over medium heat. Add the onions, leeks and shallots. Cook the onion mixture over medium heat for 30 minutes, stirring every 5 minutes. Add the garlic, salt and Tabasco to the onions. Cook over medium heat for 30 more minutes, stirring every 5 minutes. The onions will be blonde in color and very soft.

2. Add the flour to the cooked onions and stir until well blended. Cook over medium heat, stirring frequently, for 5 minutes. Add the white wine and stir until blended. Add the chicken stock and stir soup until well blended. Bring the soup to a simmer. Reduce the heat and simmer the soup for 30 minutes. Adjust the seasonings if necessary. Serve with Jarlsberg toasts.

3. While the soup is simmering, turn the oven to Broil. Using a pastry brush, butter the tops of the sliced bread. Put the bread under the broiler and cook until golden brown. Remove the toast from the oven. Flip each toast over. Brush melted butter on the top of each slice of bread. Put toasts back under the broiler and cook until light golden brown. Remove toast from the oven. Cover the top of each toast with the grated Jarlsberg. Return the toasts to the broiler and cook until the cheese begins to melt. Remove the toasts from the oven and serve on top of the Golden Onion Soup.

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