Name: Onion Soup Les Halles
Yield: Serves 8
Cuisine: American
Ingredients: 16 baguette croutons (sliced and toasted in the oven with a little olive oil); 1 bouquet garni; 12 ounces/340 g grated Gruyère cheese (real, imported Gruyère!); salt and pepper; 2 ounces/56 ml port; 8 large onions (or 12 small onions), thinly sliced; 2 quarts/2.2 liters dark chicken stock; 2 ounces/56 ml balsamic vinegar; 6 ounces/168 g butter; 4 ounces/112 g slab bacon, cut in ½-inch/1-cm cubes

Preparation info

Serves
8

Difficulty
Medium

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

6 ounces/168 g butter
8 large onions (or 12<

Americas
Europe
United States
France
Gluten-free
Soup
New York
Mediterranean

Method

Prepare the Broth

In the large pot, heat the butter over medium heat until it is melted and begins to brown. Add the onions and cook over medium heat, stirring occasionally, until they are soft and browned (about 20 minutes). Onion soup, unsurprisingly, is all about the onions. Make damn sure the onions are a nice, dark, even brown color.

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Ingredients

Method

Prepare the Broth

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