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Classic Onion Soup with Bratwurst
An absolutely classic French-style onion soup is updated here with the addition of flavorful wedges of Johnsonville bratwurst. This is the perfect casual lunch that has the added benefit of being even better if prepared a day or two ahead of time.
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Sprinkle the top of each bowl with a generous handful of shaved Parmesan cheese.
- 1/2 stick unsalted butter
- 3 large onion, finely sliced (4-.50 to 5 cup)
- 1 Tbsp. sugar
- 3 Johnsonville bratwursts, sliced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 6 cup(s) beef stock
- 2 Tbsp. Madeira
- 1/2 cup(s) dry vermouth
- 1/3 cup(s) Parmesan cheese, grated
- In a large stockpot, melt butter over low heat. When the butter foams, add the sliced onions and toss to coat. Cover and let simmer to wilt the onions, 15–20 minutes, stirring occasionally.
- Toss the sugar with the onions, raise the heat to medium and cook uncovered until caramelized a deep brown, stirring occasionally, about 20–25 minutes.
- Add the sliced, raw bratwurst at this stage and continue to cook onions for another 10 minutes. Stir when necessary to avoid sticking — as often as once a minute.
- Add salt and pepper and half of stock and stir to blend. Bring to a simmer and let cook another 15 minutes.
- Add remaining stock, Madeira and vermouth. Simmer gently for 40 minutes to an hour to develop full flavor. Taste for salt and pepper. Remove from heat and serve immediately or let cool to room temperature and refrigerate for later use.