French Onion Soup Gratineed

It’s gotten a little chilly out here in Cincinnati, which means it’s time for me to break out my deepest pots and make some of John’s favorites, otherwise he’s just cranky the entire season. haha

French onion soup is a little time consuming at first, and it’s not easy with moist eyes, what with all the onion chopping.  Some use a food processor fitted with a slicing blade, I don’t recommend it, you end up losing all that lovely onion juice. If you insist on something quicker than a knife, a mandoline will do the job. But it’s worth the time, and it’s a great dish to make with a partner. And if you’re serving this at a dinner party, feel free to make it a day ahead, it will not compromise the flavor at all.

French Onion Soup – 6 servings 
4 tablespoons unsalted butter
1 tablespoon olive oil
3 lbs onions, thinly sliced
1/2 teaspoon Kosher salt
1/2 teaspoon sugar
3 quarts low sodium beef stock
1 cup dry white vermouth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Swiss cheese
French baguette
Minced parsley

In a large saucepan over medium, combine the butter and oil. When the butter has melted, add the onions and toss to coat. Cover the pan, and cook for 15 minutes, or until the onions are soft and translucent. Sprinkle with salt and sugar, the sugar helps with the browning process. Raise the heat to medium-high, and let the onions brown. Stir frequently until they are dark, like the walnut shell, about 30 minutes. Meanwhile warm up at least half the stock in another saucepan.

Sprinkle onions with flour and stir until it’s absorbed, cook for 3 minutes. Whisk in the hot stock, a little at a time, once it’s well blended, there shouldn’t be any bits of flour, add the remainder of the stock, and vermouth.

Cover the saucepan slightly, and simmer for an hour and a half. Add water, if the liquid reduces too much. Taste and adjust seasonings.

To serve onion soup gratinee; divide soup among 6 heat proof bowls, I recommend these: Grand Classiques Lion Head Soup Bowls. Top with 1/2 cup cheese or enough to cover the soup, and bake in the oven until bubbling.

Serve with warm and crusty baguette, and a chilled glass of sauvignon blanc!

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