Monday, March 30, 2015

Rosie Makes French Onion Soup.

What to do?
What to do?

It's cold outside.
The fire is roaring in the gas fireplace.

French Onion soup comes to mind.

Rosie's French Onion Soup
2 TB unsalted butter
1 large yellow onion, sliced into rings
the red leftover onion in the refrigerator, sliced into rings
1/2 tsp sugar
1/2 tsp brown sugar
4 TB water
4 TB sherry
1 qt. homemade beef consommé
(I will allow you to use canned beef broth
if you're low on your homemade consommé,
but you didn't hear it from me.)
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
4 fresh thyme sprigs
3 fresh bay leaves
 6 homemade baguette slices, sliced 1/2 inch thick
( I will allow a substitution here.
A baguette from the deli is acceptable.
Again, you didn't hear it from me.)
6 slices Gruyère cheese

Melt butter over medium low heat
and add in onions, stirring to coat.
Add the sugars, stirring.
Cook onion, stirring frequently, 
scraping bottom and sides of pot
until the onions become golden brown.
Deglaze pan with 2 TB water,
cooking and stirring until water evaporates.
Do the same with the next 2 TB water.
Repeat with the sherry.
Stir in the broth, salt, pepper, thyme, and bay leaves,
scraping any browned bits from the sides and bottom.
Those are the goody bits where all the flavor is.
Increase heat and bring to a simmer.
Reduce heat to low, cover, and slowly cook for 30 minutes.

While the soup cooks,
toast the baguette slices until golden brown.
Cover with Gruyère and broil until bubbly.
Remove thyme and bay leaves.
Taste test and season if necessary.
Ladle soup into bowls 
and place 2 baguettes in each bowl.
Sprinkle a few fresh thyme leaves over top.

Slice up a big pile o' onions.

Melt the butter.

Stir to coat.

Give it a bit of granulated white sugar and ...
... some brown sugar to help in the caramelization of the onions.

You want a nice golden brown.

Deglaze with the water.

Deglaze with the sherry.

Slice baguette and toast.

Pick fresh herbs - bay and thyme.
Add in consommé.
Add in herbs.

Bring to a simmer.

This is my secret ingredient.
Veal stock.
Not necessary but nice to have.
Gives a certain richness to your soup.
Cover and cook over low for thirty minutes.

Toast the baguette slices.
Then put the Gruyère on top
and broil until bubbly.

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