Sunday, March 16, 2014
French Onion Soup
I spent a delightful Saturday decorating the house for fall; changing table clothes, swapping white airy curtains for heavy warm winter ones, pumpkins galore, etc., etc. At the end of busy yet very satisfying autumn afternoon, I could think of no better evening meal than a bowl of body and soul warming French Onion Soup. Honestly, I really did have the thought in the back of my mind that I would be able to whip up some homemade beef stock, as a base for this satisfying soup, in the same amount of time it takes to make chicken stock. However, I was in for a rude awakening when I found that beef stock is indeed an all day affair. The roasting of the bones, the hours upon hours of sloooowwww simmering, the straining, refrigerating, defatting and on and on it goes. That, my friends, may (or may not) be a project for a deeply frigid snowy winter day. Instead, I opted for the much simpler version which did not disappoint in the least!
French Onion Soup
2 large onions, peeled, halved and thinly sliced
2 tablespoons butter
2 tablespoons olive oil
fresh thyme
1 tablespoon flour
1 tablespoon cognac
1/2 cup white wine
4 cups beef stock (I used Kitchen Basics)
salt and pepper
In a large heavy bottomed dutch oven, melt butter and olive oil together over medium heat. Add onions and stir to combine. Cover and let onions caramelize for approximately 45 minutes, stirring every 10 minutes or so to prevent onions from scorching on the bottom of the pan. Once the onions have caramelized to a golden brown, add 1 tablespoon of flour and combine with the onions. Add cognac and white wine, bring to a simmer and let reduce for about 5 minutes. Add beef stock and season with salt and pepper. Bring to a simmer, cover and let flavors gently combine for about 20 minutes. Serve hot in crocks with croutons and melted gruyere.
sliced french baguette
shredded Gruyere
Preheat oven to 425 degrees. Place sliced french baguette on a baking sheet and toast for 5 minutes on each side. Turn oven to the broil setting and place croutons in each crock of soup and cover with shredded Gruyere cheese. Place crock on a baking sheet and toast under the broiler under cheese is melted and bubbly and bread is nicely charred. Serve immediately.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment