Saturday, April 21, 2012
French Onion Soup
French Onion Soup
Adapted from Mastering the Art of French Cooking via Smitten Kitchen
Cooking Time: 2 hours, 15 minutes (1 hour, 15 minutes active)
For the Soup:
1 3/4 lbs onions (794 grams), thinly sliced (This is another place where a mandoline slicer is handy.)
3 tablespoons (42 grams) unsalted butter
1 tablespoon (15 ml) olive oil
1 teaspoon (5 grams) salt
1/4 teaspoon (1 gram) granulated sugar
3 tablespoons (24 grams) flour
2 quarts (8 cups or 1.9 liters) beef stock or broth
1/2 cup (118 ml) dry white wine or dry white vermouth
black pepper, to taste
1 teaspoon or to taste, Worcestershire sauce
3 tablespoons (45 ml) cognac or brandy
1 tablespoon grated raw onion
slices of bread, toasted until hard, for serving (Baguette or French is traditional, but I really like sourdough too!)
Parmesan or swiss, for serving
1. Melt the butter and oil together in a large pot. Turn the heat to medium-low. Add the onions, stir to coat them, cover the pot, and let them sit for 15 minutes.
2. Uncover, turn the heat to medium, add the sugar and salt. Stir onions frequently for 30 to 40 minutes or until completely caramelized.
3. Sprinkle the flour over the onions and cook for about 3 minutes.
4. Add the wine and stir. Add the broth a little at a time, stirring in between.
5. Add pepper and adjust salt if necessary. Err on the side of less salt since the cheese on top will add extra salt.
6. Bring to a simmer and simmer for 30 to 40 minutes.
7. Stir in the Worcestershire sauce, cognac, and raw onion, if using.
8. To serve preheat your oven to 325 degrees. Divide the soup among six bowls. Top with toasted bread, mound some cheese on top, and bake on a cookie sheet for 20 minutes. Deb over at Smitten Kitchen recommends a generous 1/4 cup of cheese per bowl if you like it gooey with cheese. I used less for the calorie savings. Finish under the broiler for a minute or two to brown the cheese a little.
If you're bowls aren't oven safe, you can use untoasted bread, sprinkle with cheese, and broil on a cookie sheet until bubbly, then transfer to the bowls. (This method is what's pictured above.)