This is something I was taught how to make by my mother. My mom LOVES onions, and so that was very much reflected in our cuisine growing up. Onions were pretty much (and thus are today) a daily food in life. I really don’t think I go a single day without eating onions in something. They are fantastic for you, and depending on how they are prepared, can be transformed into a wide variety of flavors and compliment almost any food. Well, what better way to enjoy onions than a nice cup of french onion soup?
I’m not sure that this soup would pass the test of your stout devotee of la gastronomie française, but it sure passes my test of good comfort food, and is prefect for these sunny days and cool nights that are indicative of early spring.
Ingredients (for 6 regular servings or 4 hearty servings):
5 lbs onions (yes, five POUNDS)
2 tbs. EVOO
1 cup sherry
1 tbs. herbes de provence
4 cups beef broth
2 sourdough baguette slices per person
1 oz. gruyere cheese per person
1. Take a large pot (4 qt +), and add in EVOO, start heating on med.
2. Slice the onions in thin slices, throwing into the pot as you go, so that some start cooking while you are slicing (esp. if you are slow with a knife!)
3. Use a wooden spoon, and stir occasionally until onions soften and reduce in size (about 10 min).
4. Cover for around 10-15 min, until onions start caramelizing on the bottom.
5. Remove lid, and stir every few minutes until all onions are brown and mushy.
6. Deglaze with 1/2 cup of sherry, stir. Once all evaporated, deglaze again (lots of sherry means yummy yummy!)
7. Add in broth and herbes de provence, simmer another 20 min or so uncovered.
8. While soup is simmering, slice and toast your baguettes, set aside.
9. Just before the soup is done, turn on the broiler in your oven.
10. Pour soup into ramekin or oven safe crock, float baguette slices on top of soup, and sprinkle 1 oz. of grated gruyere. Put under broiler until cheese is melty and bubbly (about 2 min.)
11. Take out, and serve!
As you can see in the picture, I didn’t put in quite a full ounce of cheese, and it shows. And you don’t have to grate the cheese. I just find it easier because burnt cheese on the soup bowl is a pain to clean. With grated cheese I have a lot more control over where the cheese ends up, and can make sure it all ends on top of the soup for easy cleaning Ha yes, sometimes I am lazy. I’m sure you all think I slave away ALL day cooking because I have nothing better to do, but sometimes, I do a few steps to make things easier!
Sorry to all of my gluten free friends, I don’t yet have a recipe for GF baguettes!