French Onion SoupYum
Last week I had lunch with two girl friends of mine.. we were celebrating a birthday. Jackie’s! We ate at Brasserie Pascal’s in Fashion Island, and my meal came with a little teaser cup of French Onion Soup. A ramekin filled with just a few spoonfuls that left me craving for more. So I went home that night and scoured my cookbooks and searched online for a good-looking French Onion Soup recipe. And lo and behold….I found this one. Another great recipe from Smitten Kitchen (she adapted it from Julia’s “The Art of French Cooking”).
I cannot praise this soup enough. It is by far…hands-down…the very best French Onion Soup I’ve ever had. The only change that I made was I added some fresh thyme. You don’t have to…but I highly recommend it. I love the nurturing flavor of thyme and it goes so well with this richly flavored soup. If you don’t have fresh…then just use a sprinkle of dried.
If you love French Onion Soup…you will absolutely love, love, love this French Onion Soup! I’ll be making another pot of it up this weekend!!
It’s a perfect soup to serve for Valentines Day!!
French Onion Soup
Yield: 4 servings
Total Time: 1 hour
- 1-1/2 pounds (about 5 cups) thinly sliced yellow onions
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon table salt
- 1/4 teaspoon granulated sugar (helps the onions to brown)
- 3 tablespoons all-purpose flour
- 2 quarts (8 cups) beef or other brown stock (you can also use 4 cups beef and 4 cups chicken)
- 1/2 cup dry white wine
- 1-1/2 teaspoon fresh thyme
- Freshly ground black pepper
- Grated Gruyere cheese (you can use a mixture of Swiss and Parmesan cheese)
- 1 tablespoon butter, melted
- 12 to 16 1-inch thick rounds French bread, toasted until hard
- Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot.
- Reduce the heat to low and let them slowly steep for 15 minutes.
- After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. C
- ook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup. Plus, from here on out, it will be a cinch.
- After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes.
- Add the wine, then stock, a little at a time, stirring between additions.
- Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness.
- Preheat oven to 325. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Bring the soup back to a boil and divide among six bowls.
- To each bowl, add a tablespoon of grated cheese. Stir to combine. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. Mound 1/4 cup grated cheese on top of it.
- Bake the bowls of soup for about 20 minutes, or until the cheese melts and turns golden. You can also finish browning the top by placing under the broiler for just a minute. Be careful with the broiler...the cheese and toast will burn quickly.