The Ardent Epicure

An Ode to the Pleasures of Food

10:11 AM

Recipe - French Onion Soup

Posted by Magic of Spice

French Onion Soup
"Light, refined, learned and noble, harmonious and orderly, clear and logical, the cooking of France is, in some strange manner, intimately linked to the genius of her greatest men."Rouff [Marcel] 

What you will need:
2 pounds medium onions, thinley sliced
2 sprigs fresh thyme
2  bay leaves 
1.2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 cup unsalted butter
1 teaspoon olive oil, with a little extra for  croûtes 
1 large garlic clove, pressed
2 teaspoons all-purpose flour
1/2 cup dry white wine
2 tablespoons conac or dry sherry
4 cups vegetable broth, or beef if you prefer
1 1/2 cups water
6 1/2-inch-thick slices baguette,  for  croûtes 
1 1/2-lb Comté cheese, thinley sliced
2 tablespoons Parmigiano-Reggiano, grated
6 8- to 10-oz flameproof soup crocks or ramekins

Lets get cooking:
In a large skillet heat butter and olive oil until butter is melted
Allow onions to sweat down for about 10-15 munuits without stirrling
Then begin tosaute onions, thyme, bay leaves, and sugar over low to meduin heat,
uncovered, stirring frequently
until onions are very soft and deep golden brown, about 45 minutes 
Add flour and cook, stirring, 1 minute. Stir in wine and conac,
continuing to saute, stirring, about 2 minutes
Transfer onions to a large stock pot
Add in broth, water, and pepper and salt, bring to a boil
 contimue to  simmer,
uncovered, stirring occasionally, 45 minutes

While soup simmers;
Preheat the oven to 375 degees
Arrange bread in 1 layer on a large baking sheet and toast, 
turning over once, until completely dry, about 15 minutes.
Brush the baked bread with olive oil and garlic
Remove croûtes from oven and preheat broiler

Place soup crocks in a shallow baking pan
Discard bay leaves and thyme from soup and ladle soup into crocks
Then float a croûte in each
Slice enough Comté with cheese plane to cover tops of crocks, 
allowing ends of cheese to hang over rims of crocks
Sprinkle each crock with Parmigiano-Reggiano
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes
Serve with wine and cheese

A light red wine with cranberry and strawberry boquet
with a hint of  smoke and subtle pepper 

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