French Onion Soup
There are many versions of this classic soup, but their success all hinges on the quality of the broth. It should be full-bodied and rich-tasting. If you don't want to make your own beef broth (a time consuming affair), find a commercial brand you like. A no-salt or low-salt broth gives you control of the seasonings. Don't stint on the onions - they cook down a lot, but you want the soup to be thick with them, Your favourite strong cheese, grilled and made bubbly brown on top of a toast will bring back memories or build new ones. Try using this artisan bread for the toast.
The soup bowl looks all messy when it's served, but the cheese/bread/soup combination is delicious. A classic.
Try Mulligatawny Soup or Lentil and Pasta Soup. Back to Soups.
Time: 90 minutes
Serves: 2
Ingredients
3-4 large red or yellow onions
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
Kosher salt
1 cloves garlic, minced
4 cups beef stock, chicken stock or a combination of the two
1/4 cup dry white wine or dry vermouth
1 bay leaf
1/2 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 tablespoons brandy or sherry (optional)
2 slices (1 inch thick) hearty French bread or baguette
1 1/2 cups grated Emmenthal, Gruyere or Swiss cheese
Sprinkling grated Parmesan cheese (optional)
Method
Peel and slice the onions thinly. There should be about 5 cups of sliced onions in total.
Begin caramelizing the onions with olive oil and butter: In a thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. If they start to brown, turn down the heat.
When that is done, increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and the onions.
Sprinkle with the sugar to help finish the caramelizing, and add 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. Adjust the heat as necessary.
Add the minced garlic and cook for a minute more.
Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
Add the stock, bay leaf, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
Add the brandy, if using. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaf.
Toast the French bread slices: While the soup is simmering, preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
Put the bread in the oven and toast until lightly browned, about 5 to 7 minutes. Turn over and toast the other side. Remove from oven.
Sprinkle with the grated Emmenthal, Swiss or Gruyere cheese and Parmesan, if using.
To serve, ladle the soup into a bowl and transfer one toast (trimmed to fit) onto the top of each bowl of soup. Sprinkle with the grated Emmenthal, Swiss or Gruyere cheese and Parmesan, if using.
Put the soup bowl or casserole dish under the broiler for 10 minutes, or until the cheese bubbles and is slightly browned.
There are many versions of this classic soup, but their success all hinges on the quality of the broth. It should be full-bodied and rich-tasting. If you don't want to make your own beef broth (a time consuming affair), find a commercial brand you like. A no-salt or low-salt broth gives you control of the seasonings. Don't stint on the onions - they cook down a lot, but you want the soup to be thick with them, Your favourite strong cheese, grilled and made bubbly brown on top of a toast will bring back memories or build new ones. Try using this artisan bread for the toast.
The soup bowl looks all messy when it's served, but the cheese/bread/soup combination is delicious. A classic.
Try Mulligatawny Soup or Lentil and Pasta Soup. Back to Soups.
Time: 90 minutes
Serves: 2
Ingredients
3-4 large red or yellow onions
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
Kosher salt
1 cloves garlic, minced
4 cups beef stock, chicken stock or a combination of the two
1/4 cup dry white wine or dry vermouth
1 bay leaf
1/2 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 tablespoons brandy or sherry (optional)
2 slices (1 inch thick) hearty French bread or baguette
1 1/2 cups grated Emmenthal, Gruyere or Swiss cheese
Sprinkling grated Parmesan cheese (optional)
Method
Peel and slice the onions thinly. There should be about 5 cups of sliced onions in total.
Begin caramelizing the onions with olive oil and butter: In a thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. If they start to brown, turn down the heat.
When that is done, increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and the onions.
Sprinkle with the sugar to help finish the caramelizing, and add 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. Adjust the heat as necessary.
Add the minced garlic and cook for a minute more.
Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
Add the stock, bay leaf, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
Add the brandy, if using. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaf.
Toast the French bread slices: While the soup is simmering, preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
Put the bread in the oven and toast until lightly browned, about 5 to 7 minutes. Turn over and toast the other side. Remove from oven.
Sprinkle with the grated Emmenthal, Swiss or Gruyere cheese and Parmesan, if using.
To serve, ladle the soup into a bowl and transfer one toast (trimmed to fit) onto the top of each bowl of soup. Sprinkle with the grated Emmenthal, Swiss or Gruyere cheese and Parmesan, if using.
Put the soup bowl or casserole dish under the broiler for 10 minutes, or until the cheese bubbles and is slightly browned.