French Onion Soup
My husband doesn’t generally think that soup is dinner. I’ve been married almost 10 years now, and up
till today, if I mentioned it, he just gives me that funny “where’s the meat
and potatoes” look, but today he surprised me and said, after making that funny
look, sure, I’ll try it!
Well, I think it was a hit.
He said we could have it for leftovers again on Thursday!
He bet me I couldn’t make it again, and I’m a betting gal,
so I wrote it down as fast as I could – so here it is:
Onion Soup
2 large
yellow onions – julienne (that’s cut into French fry stick size)
a bit of
EVOO
salt (to
taste)
a swirl of
red wine vinegar, or red wine
4 cups of
beef stock
Grated Swiss
Cheese – about ½ cup per bowl
Grated
Parmesan (about ¼ cup per bowl, cause I had it in the fridge)
Large
Croutons
Heat a large sauté pan with the EVOO and add the yellow
onions. You could use white, and I did
use a bit of red onion to use it up.
Let the onions caramelize.
This is very important. Over
medium high heat, let them set for a while in the pan, get brown bits of
goodness all over and then give them a swirl, or a toss, and do it again. Your house is going to smell wonderful. This will take a while and is well worth the
time.
If you constantly stir them, you will “steam” them to
translucent, and never develop the dark caramelized flavor that you want.
You want the bits of browned goodness to add to your
soup. Use a wooden spoon to scrape up
the bits. When it finally reduces down
to about 1/3 of the way, transfer the onions into another pan.
Swirl a bit of red wine vinegar/wine in the sauté pan, and
go after those brown bits again. You may
need to add some stock, that’s ok.
Transfer to your onion pan, add the stock and bring to a simmer to
develop the flavors.
For dinner, heat your oven to about 400 degrees, place some
croutons on the bottom of your bowls, ladle in some soup, and then top with the
cheese. Bake until the cheese is
crusty! About 10 minutes.
Enjoy, but watch out!
It’s really really hot!
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