Thursday, March 17, 2011

Classic French Onion Soup

When I was growing up, my mother used to always get this when we went out to eat.

I was always repulsed by the very idea of an ONION soup! I didn't like onions as a kid. I'm still not a fan of raw onions, but otherwise I do enjoy them now!

Funny how tastes change as you mature.

To start, you are going preheat your oven to 425 degrees, and then slice up 4 large onions. This much onion even made my eyes tear up, and onions never bother me.

Jack was complaining from the living room..."AAAH!!! ONIONS!!!!" Hehehe!

In an oven-safe dutch oven, melt 1/2 cup (1 stick) butter.

Add the sliced onions, and stir them around to coat them with the butter.

Cook them over low to medium heat, until they are soft, about 15-20 minutes.

Now put the lid on your dutch oven, but leave it cracked a little. Put the pot in the oven, and bake it for about 15 minutes. Then pull it out, stir the onions around, and add 1 teaspoon sugar. Stir.

Back in the oven, for about 45 more minutes. Stir the onions once in a while so they don't stick.

While the onions are finishing up baking, slice up some French or Italian bread.

Pull the pot of onions out and place it on the stove.

Stir in 1 cup white wine.

Now use the liquid and acidity to loosen the dark brown bits on the side of the pot.

Take the sliced bread, brush both sides with olive oil, very lightly. Then stick them under the broiler for just a couple minutes, turning so you brown them on both sides. Watch them VERY carefully, because it goes from "almost there" to "BURNT!" in a split second.

And set them aside.

To the onions, add 32 ounces each of chicken broth and beef broth. You can use both beef if you prefer. (I use organic, so it does not have a dark brown case you were wondering.)

Add about a teaspoon or so of freshly ground black pepper.

Two Tablespoons of Worcestershire Sauce.

and 2 cloves of minced garlic.

Bring this all to a boil, then reduce the heat and let it simmer, uncovered for about 45 minutes.

Now, you are going to place "ramekins" on a baking sheet, and ladle the soup into them. Don't fill them too much, you need a little space in there.

Next, you are going to top them with slices of the toasted bread. If you have large slices, you can use a biscuit cutter to make them pretty circles, or if your bread is small like mine, use a couple slices, trimming if necessary. The point is to cover the top of the soup.

Next, top the bread off with some grated cheese. You might use Swiss, or Mozzarella, or like I did here, Gruyere. I love that stuff!

Stick the baking sheet full of ramekins under the broiler for just a couple minutes. The cheese should be melted and just turning golden.


PRINTABLE VERSION: Classic French Onion Soup