The addition of caramelized endives to this soup adds a hint of bitterness to contrast the sweetness from the caramelized onions.
French Onion & Endive Soup
The addition of caramelized endives to this soup adds a hint of bitterness to contrast the sweetness from the caramelized onions.
Ingredients
- 5 large white onions (cut in 1/8” slices)
- 2 tsp white granulated sugar
- 4 Tbsp butter
- 2 Tbsp olive oil
- 6 endives (cut in 1/8” slices)
- ½ cup white wine
- 2 quarts high quality beef stock
- 2 bay leaves
- Salt & Black pepper (to taste)
- 6-8 thinly sliced French baguette slices (spread lightly with butter)
- 1 Tbsp Worcestershire sauce
- 1-2 cups grated gruyere cheese
- 0.5 cups grated parmesan cheese
Instructions
- Slice the onions and endives.
- Cook onions, sugar, butter, and olive oil on medium low heat for 20 minutes
- Stirring occasionally to encourage the onions to caramelize evenly.
- After the first 20 minutes, add the endives and continue to cook slowly for an additional 40 minutes
- Until the onions and endives have cooked down and reached a dark, golden-brown color.
- Deglaze the pan with white wine.
- Add the beef stock, bay leaves, and Worcestershire sauce.
- Season with salt and pepper.
- Preheat oven to 410F
- Pour broth into oven-safe bowls.
- Partially submerge a baguette slice in each bowl of soup
- Cover with grated cheeses and bake in the hot oven until the cheese is golden brown.
- Carefully remove the soups from the oven and serve hot.
Notes
This soup freezes well. The soup can also be made a day or two in advance and stored in your fridge.
