Chocolate Dipped Brownie Hearts (Print Version)
# Ingredients:
→ For the Onion Base
01 -
A little sugar for getting a deep color
02 -
Good olive oil - 2 tablespoons
03 -
Unsalted butter - 4 tablespoons, broken into pieces
04 -
Big yellow onions - 6, thinly sliced half moons
→ For the Soup
05 -
Some sea salt and lots of fresh black pepper
06 -
Bay leaves - 2
07 -
Fresh thyme sprigs - 4
08 -
Dry white wine - 1/2 cup
09 -
Rich beef broth - 8 cups
10 -
Garlic cloves - 2 fat ones, chopped up fine
→ For the Topping
11 -
Half a cup of Parmesan, freshly shredded
12 -
Two cups Gruyère, freshly shredded
13 -
One crusty French baguette, cut into chunky slices
# Instructions:
01 -
Ladle the hot soup into bowls that can go in the oven, pop toasted bread on each, and completely bury with cheese. Broil just until everything’s bubbly and browned on top.
02 -
While the soup’s bubbling gently, get your bread all golden under the broiler and grate all the cheese, so it’s standing by.
03 -
Once the onions are just right, toss in the chopped garlic and sizzle for a bit. Splash in the wine and scrape the bottom, then pour in broth, chuck in thyme and bay leaves, and let everything mellow together over a low simmer.
04 -
Let those onions go low and slow for up to an hour, stirring now and then, until they turn the perfect shade of golden brown. Take your time – this step packs in flavor.
05 -
Heat up the olive oil and butter together in a big Dutch oven. Toss in all your sliced onions plus that pinch of sugar, and get them going over medium, stirring every so often.
# Notes:
01 -
Yellow onions give the best sweetness when cooked down
02 -
No shortcuts on the onions! Going slow is key here
03 -
Great cheese and a crusty loaf make this super tasty