Of
course there are easier ways to make French Onion soup (open a can if
you dare), but they simplify are just not as good. While this
version takes some work you will really enjoy the end results.
French Onion Soup
2
thyme sprigs
2
parsley sprigs
1
bay leaf
3
large Vidalia or Maui Sweets onions
2
large Red onions
3
tablespoons butter
1
teaspoon salt
2
cups white wine
1
10-ounce can beef consume
1
14.5-ounce can chicken broth
1-1/4
cups unfiltered apple cider
1
loaf country style bread
Kosher
salt
Ground
black pepper
Splash
of Cognac (optional)
1
cup Fontina or Gruyere cheese, grated
Tie
the thyme, parsley and bay leaf together with kitchen string to make
a Bouquet Garni.
Trim
the ends off each onion then halve lengthwise. Remove peel and finely
slice into half moon shapes.
Set
electric skillet to 300 degrees and add butter. When butter has
melted add a layer of onions and sprinkle with a little salt. Repeat
layering onions and salt until all onions are in the skillet. Do not
try stirring until onions have sweated down for 15 to 20 minutes.
After that, stir occasionally until onions are dark mahogany (brown)
and reduced to approximately 2 cups. This should take 45 minutes to 1
hour. Do not worry about burning.
Add
enough wine to cover the onions and turn heat to high, reducing the
wine to a syrup consistency. Add consume, chicken broth, apple cider
and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place
oven rack in top 1/3 of oven and heat broiler.
Cut
country bread in rounds large enough to fit mouth of oven safe soup
crocks. Place the slices on a baking sheet and place under broiler
for 1 minute.
Season
soup mixture with salt, pepper and cognac. Remove bouquet garni and
ladle soup into crocks leaving one inch to the lip. Place bread
round, toasted side down, on top of soup and top with grated cheese.
Broil until cheese is bubbly and golden, 1 to 2 minutes.
Makes
8 servings.
No comments:
Post a Comment