Cooking Instructions
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Step 1
Get ready to cry for a bit folks. Start by slicing the tops and bottoms from each of the
Yellow Onions (2.3 kg)
.
Step 2
Halve and peel the onion.
Step 3
Julienne the onions and add them to a large mixing bowl.
Step 4
Toss with
Grapeseed Oil (15 mL)
and a large pinch of
Kosher Salt (to taste)
.
Step 5
Place a large frying pan over medium high heat. When hot, add the onions and let them sit so they get some color.
Step 6
Shake the pan every 5 minutes to make sure all the onions get some color. Lower heat to medium and caramelize for at least an hour. Manage the heat to make sure they do not burn. Add a touch more oil or water to the pan if it needs it.
Step 7
As the onions caramelize, mince the
Garlic (6 cloves)
.
Step 8
When the onions are looking good add the minced garlic and a good pinch of
Crushed Red Pepper Flakes (to taste)
. Once you can smell the garlic, it's time to add the beer.
Step 9
Transfer the onions to a medium to large-sized pot. Crack open that
Tecate (1 can)
and start pouring. Bring to a boil. Stir from time to time to make sure the bottom of the pan doesn't scorch.
Step 10
Once boiling, add in the
Chicken Base (60 g)
and stir. Simmer for 30 minutes and remember to stir.
Step 11
Thinly slice the green tops of the
Scallions (1 bunch)
and set aside.
Step 12
Shred the
Swiss Cheese (115 g)
.
Step 13
Slice the
Sourdough Rolls (4)
in half and top with cheese. Set aside. Preheat your broiler.
Step 14
Taste the soup, and season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
. Add in the
Honey (to taste)
a tablespoon at a time if you find it a bit bitter. Cube the
Unsalted Butter (40 g)
and add it in bit by bit just before serving. Set aside over low heat.
Step 15
Place the rolls in the oven to broil until melted and golden brown.
Step 16
Ladle soup into bowls. Top with that cheesy roll and sliced scallion. Enjoy folks!
