This is a variation of the classic French Onion Soup which, of course, is traditionally made with a deep, dark beef stock, and topped with Gruyere cheese. In this delightful variation, I use pork stock and a touch of orange juice, plus Jarlsberg cheese, which has the same nutty, sweet flavor but is a bit more mild.
- a soup pot
- oven worthy soup bowls
- 1 quart Pork broth (home made – fresh or previously frozen)
- 3 sweet yellow onions
- 1/4 to 1/2 cup fresh squeezed orange juice
- bread slices for the crouton (It should be a hearty bread.)
- Jarlsberg cheese (This is a mild cows milk cheese from Norway. It has a sweet nutty flavor. You can find it at most grocery stores.)
- 4 tablespoons of olive oil
- 4 tablespoons of butter (or equivalent)
- Salt & pepper
- a sprig of Rosemary and/or a little Herbs de Provence (optional)
Heat the pork broth to boiling, turn down to a simmer to keep warm.
Peel the onions. Cut into quarters, then slice to the thickness you like. I make the slices about 1/4 in. or smaller. Saute in a pan with the olive oil and butter (personally I use Heart Balance – no they don’t give me anything for the mention. I wish!) until the onions are caramelized. Make them good and dark, but not too burnt.
Scrape the onions into the hot broth. Add the orange juice, salt and pepper.
Simmer for 25 minutes, or until the onions are tender and the flavors all married together.
Toast the bread – dark. Let cool. You can cut the bread to fit the soup bowl you’ll be using, or you can cut it into little squares (like 1 in. x 1 in). Lightly butter the bread (make sure its cold and dry), sprinkle the Herbs de Provence over the bread and set aside. You can use any herb you favor, or none at all. Grate enough cheese to fill the top of each soup bowl.
When you‘re ready, spoon the soup into your bowls, place the croutons on top, and cover with the cheese. Place under the broiler for about 5 minutes. Watch this carefully! You want to make sure the cheese is bubbly and browning. Add the Rosemary sprig to each bowl. People can stir the sprig around to flavor the soup with a hint of Rosemary (or you can skip it, too.) Serve with a nice, warm, crusty bread.