Robert Wiedmaier
Recipe by Coastal Living November 2012

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Credit: Photo/Styling: Aran Goyoaga

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large (6-quart) soup pot over medium-high heat; add onions and shallots. Cook, stirring frequently, 30 to 35 minutes or until onions are softened and a deep golden brown.

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  • Tie thyme in a bundle with kitchen string, and add to onion mixture. Stir in caraway seeds, chicken stock, and veal broth. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Remove thyme; stir in salt and pepper.

  • Ladle soup into oven-safe bowls. Top with French bread slices, and sprinkle with cheese. Place bowls on a baking sheet; broil 2 minutes or until cheese melts and bubbles. Sprinkle each serving evenly with green onions and chives.

Source

Brasserie Beck, Washington, DC

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