- 1 1/2 tablespoons peanut oil
- 2 medium onions, thinly sliced
- 5 cups Basic Chicken Stock or other homemade stock or canned low-sodium broth
- Salt and freshly ground pepper
- 1/2 pound sourdough baguette, cut into 1/2-inch cubes
- 1 cup grated Gruyère cheese (about 4 ounces)
- chicken bones, such as necks, backs or wings
- medium onion
- herbes de Provence
- bay leaves
How to make this recipe
Preheat the oven to 400°. Heat the oil in a large saucepan. Add the onions and cook over high heat, stirring, until nicely browned, 8 to 10 minutes. Add the Basic Chicken Stock, season with salt and pepper and bring to a strong boil.
Meanwhile, spread out the bread cubes on a baking sheet and toast for about 8 minutes, or until lightly golden. Transfer the cubes to a large soup tureen and sprinkle the cheese on top. Pour the boiling soup into the tureen and mix. Ladle into soup plates or bowls and serve.
In a large stockpot, cover the chicken bones with 3 quarts of water and bring to a boil over high heat. Reduce the heat to moderate and boil gently for 30 minutes. Skim the fat from the stock.
Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer until reduced by half, about 2 1/2 hours.
Strain the stock, pressing down on the solids. Measure the stock; if more than 5 cups, return to the saucepan and continue reducing.
The stock can be refrigerated for up to 3 days or frozen for up to 1 month.