Walla Walla Onion Soup Back
to Recipe Archive
This French-inspired onion soup is especially sweet and creamy
when made with Walla Walla onions, These juicy, mild onions are
available only from June to September, though Maui or Vidalia
onions can be substituted.
2 Tbsp. unsalted butter
1 Tbsp. canola oil
6 large Walla Walla or other sweet onions, cut in half and thinly
sliced (about 4 - 5 pounds)
1 tsp. sugar
2 Tbsp. all-purpose flour
2 bay leaves
1 cup dry white wine
4 cups chicken broth
Salt and freshly ground black pepper, to taste
Pinch of cayenne
6 thick (3/4 inch) slices baguette
2 cups grated Gruyere, Jarlsberg or Swiss cheese (8 ounces)
Heat the butter and oil in a large soup pot over medium-high
heat. Add the onions and sugar and cook, stirring occasionally,
until the onions are light brown and very tender, about 40 minutes.
Stir in the flour and cook for 1 minute. Add the bay leaves and
wine and simmer until the wine is slightly reduced, about 2 minutes.
Stir in the broth and bring to a boil. Reduce the heat and simmer
20 minutes. Remove and discard the bay leaves. Season with salt
and pepper.
Preheat the broiler. Toast the baguette slices and top each with
cheese, dividing evenly. Broil until melted and bubbling, 1 -
2 minutes. Place one in each of 6 warm bowls. Ladle the soup over
the bread and serve.
Complements of Cooking with Artisan Bread by Gwenyth Bassetti and
Jean Galton. 
