09 March 2014

French Onion Soup

French Onion soup always evokes a mental picture of a Parisian bistro with vintage tile floors and a carafe of wine for me. As Spring has been so, so, so slow to arrive we thought a steaming bowl filled with gruyere cheese would be the perfect end to the chilly, snowy day. I personally prefer a few different techniques than you usually see in common recipes. Years ago, Fine Cooking magazine, had me cooking my onions with a layer of tin foil sitting on top of the onions and WOW, it created onion ribbons that just melt in your mouth, so try this if you'd like or just go ahead and caramelize in the pan over low heat. The other thing I really love is when you pour the broth and onions over the toasted baguette slices and then top with cheese and throw under the broiler. The bread itself is tender and filling and I'm not stuck having to add flour to thicken the broth. I prefer the little heartier bites of soup, but it's personal preference!


4 Tablespoons butter
2 large onions, sliced into ribbons
1 teaspoon sugar
5 cups beef stock
1 bay leaf
1 sprig fresh thyme
10 slices of baguette
1/2 pound Gruyere cheese, grated

In a large pan over medium heat, melt butter and begin cooking onions. Cook on medium about 5 minutes then cut a piece of tin foil to pit the inside of the pan. Place tin foil directly on top of onions and turn heat to low. Continue cooking about 45 minutes.

Slice baguette into 1/3 inch thick slices and bake in a preheated 350 degree oven about 20 minutes, turning once. They should be deep golden brown on both sides.

Remove tin foil and add salt, pepper and sugar to onions. Cook about 5 minutes until golden browned. Add stock, bay leaf and thyme and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove bay leaf and thyme sprig.

In a soup bowl, lay 2 slices of baguette and pour broth and onions over bread. Top wit a generous amount of gruyere cheese and place 6 inches under the broiler. Broil until cheese is melted and turning golden brown. Bon Apetit!

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