Onion Soup with Spiced Gouda Gratin
|TABASCO® brand Original Red Sauce||2 oz.||---|
|TABASCO® brand Chipotle Pepper Sauce||1 oz.||---|
|Unsalted butter||1/2 lb.||---|
|Red onion, sliced||---||2 ea.|
|White onion, sliced||---||1/4 bunch|
|Garlic cloves, minced||---||2 ea.|
|Bay leaves||---||2 ea.|
|Aged sherry vinegar||---||2 cups|
|Chicken stock||---||2 qt.|
|Gouda cheese slices||---||8 ea.|
In a pot over medium heat, place butter. Add red and white onions and thyme; sweat onions until completely translucent; once cooked, add garlic and cook for 2 minutes. Add bay leaves and sherry vinegar.
Allow sherry vinegar to reduce by half. Add TABASCO® Original Red Sauce and chicken stock; reduce for 20 minutes.
Slice baguette on a bias into four slices long enough to cover the top of your serving bowls. Drizzle slices with equal amounts of TABASCO® Chipotle Sauce; place two slices of Gouda over the top of each baguette slice; place in oven to melt cheese.
Ladle soup into four bowls; place one cheese-topped baguette onto each bowl.
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