French Onion Soup

[md4958]

This soup is pretty easy to make, you dont need a ton of ingredients. I takes a bit of time, but is quite tasty.

10-12 medium sized white or yellow onions- dont use red. (If you can find Vidalia onions or sweet onions even better, they tend to be bigger, so you can cut that down to 7-8, yes that seems like a lot, but they will reduce, I promise.

So...

The soup (serves 8):
10-12 onions (see above)
6 cups of beef broth (home-made is best, boxed is fine, bullion cubes will work in a pinch)
1 1/4 cups of decent red wine
3 tbs butter
kosher salt and frehs ground pepper to taste
Sugar (if you used regular white or yellow onions)

The cheese topping (YES the cheese is NECESSARY... its the only reason I eat this soup!):
Shredded Grueyer mixed with Shredded Fontina (you can even use an italian blend or straight shredded mozzarella in a pinch)
Baugette- french bread...

Slice onions in half and then again into 1/2inch wide semi-circles. Tip: refridgerate the onions so that they wont make you tear up as much

Melt butter in a medium size pot set over medium-high heat. When the butter is melted and little bubbles start to appear. Add all the onions. Sprinkle with a heafty pinch of kosher salt and a good grinding of black pepper. Stir to coat the onions in the melted butter and distribute the salt and pepper.

Stir occasionally, and eventually the onions will become translucent and reduce. If you didnt use sweet onions, now you can add some sugar. Start with TWO tbs. Stir. Let the onions cook for a bit and taste... are they slightly sweet? No... add a bit more sugar. Keep cooking the onions until they have slightly carmalized- meaning they turn slightly light brown (dark brown is burnt, start over)

Taste the onions to make sure that you have seasoned them adequately. They should taste a bit sweet, and a little salty and buttery...

When you have reached the desired carmelization add your red wine. Let it bubble up a bit, but not reach a rapid boil.

Then add your beef stock... you can just dump it in all at once, but becareful of the splatter.

Let it reach a boil, cover and cook for about 30-45 minutes or unil the flavors have come together. If youre serving this as part of a multi-course meal you can let the soup simmer with a cover on it until you are ready.

Taste... does it need any salt or pepper? Is it too overpowering... you can add a bit of water to dilute.

While youre waiting for your soup to cook you can start preparing the topping. Cut a baugette (you can use italian bread if you like) into 3/4 inch thick rounds. Place them on a baking sheet and broil them until golden brown on one side.

Take your shredded cheese and blend it (if needed)

If you have the little crocks great, if not large ramekins will work, if you dont have those use a straight sided soup bowl.

Prepare you bowls by placing them on a large sheet pan that will fit in your oven, 2 pans may be required.

When you soup is ready, ladel it into your soup bowls and place a piece of bread toasted side DOWN. Top off each bowl with a healthy portion of your cheese mixture and place under the broiler until the cheese starts to bubble and brown.

Serve and enjoy... becareful as the bowls are freakin HOT!!!


I know this post was long-winded, but I tried to be as descriptive as possible.