Onion Soup with Spiced Gouda Gratin
Chipotle Sauce, Original Red Sauce
Yields:
4 servings
Ingredients
| Ingredients | Weight | Measure |
|---|---|---|
| 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. |
| Baguette | --- | 1 ea. |
| Gouda cheese slices | --- | 8 ea. |
Preparation
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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