A bit on the long side, but necessary to do it right.
The best comfort food rain, snow or sun…. French Onion Soup
This is years of testing and modifying to get to this stage. And I’m not done….
Episode 29 – French Onion Soup
serves 4-6
1 stick (8 TBSP) butter (cut in chunks)
1 TBSP oil
3 lbs Onions sliced 1/8 – 1/4 inch
2 Cloves garlic minced
1 TBSP flour
3 Qts Beef Stock (not bouillion, not canned, not broth)
1 TBSP Worchestershire sauce
1/2 cup dry white wine (drier taste) or 1/2 cup Dry Sherry (sweeter taste)
2 TBSP fresh thyme
Salt and Pepper to taste
3-4 oz Gruyere grated
1 Bagette
Place butter and oil in deep pan over medium heat till hot
Add onions to butter. Add 1 tsp salt to onions to help pull liquid from onions. Adjust heat between Low and Medium to keep onions from burning.
Carmelize onions, slowly cooking and stirring occasionally until onions brown, about 45 min to 1 hour. Onions will loose most of thier volume.
Add 2 qts stock into another saucepan and heat to almost boiling
Incorporate flour into onions. Cook 2-3 minutes.
Add garlic and saute 30 seconds
SLOWLY add heated stock to onions. Bring to boil. Add reserved stock if you need more liquid.
Add Worchester, DRY thyme (if used) and 1 tsp salt and 1 tsp pepper. Stir and taste.
Just before done add FRESH thyme (if used)
Turn burner to low and simmer 30 minutes.
Turn on broiler, put top rack on 2nd setting
Cut bagette on the bias into 1″ pieces. Drizzle with melted butter and garlic powder, place in broiler till lightly brown.
Fill oven proof crock till about 1″ from top. Add bagette. Cover in cheese (don’t be stingy!!!!)
Place crocks on baking sheet, put under broiler till cheese is bubbly and brown.
Serve with salad and wine!
Bon Apetite!!!!!!!!!!!!!!!