Ephraim Winslow's Wickie Lobster Onion Soup
A delightfully briny concept the sweet and salty, this sea-soaked creation born of desperation, superstition, and a slow descent into madness. Caramelized onions in lobster broth topped with an onion roll and broiled cheese give a Proteus take on a classic french soup.
Ingredients
3 large onions
2 tbsp butter
1/2 tsp salt
1/2 tsp white pepper
1 tsp thyme
1 clove garlic
4 cups lobster stock (recipe below)
2 onion rolls
1 cup shredded Gruyère cheese
Black pepper
Directions
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes and mince the garlic
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
Add lobster stock, reduce heat and simmer 15 to 20 minutes.
Preheat the broiler. Place oven rack in top 1/3 of oven
Cut rounds of the onion rolls large enough to fit mouth of oven safe soup crocks.
Place the rounds on a baking sheet and place under broiler for 1 minute to lightly toast.
Ladle the soup into the oven safew crocks.
Place bread round, toasted side down, on top of soup and top with grated cheese and ground black pepper.
Broil until cheese is bubbly and golden, 1 to 2 minutes.
Beef Stew
Lobster Stock