Monday, February 1, 2010

French Onion Soup

Tomorrow is Groundhog Day and also Candlemas Day. So be sure to fire up those crepe pans and make some yummy goodness to ward off poverty.

To ward off the February chill, I might need to make some of this. After looking over the recipe, I might weep, it looks so good. Thanks Scott!

French Onion Soup
  • 10 large onions (combination of red and sweet)
  • 4 TB unsalted butter
  • Salt/Pepper
  • 2 cups dry white wine
  • 1 cup beef broth
  • 1 1/2 cup chicken broth
  • 1 cup unfiltered apple cider
  • Fresh thyme, Bay leaf and Parsley wrapped in cheese cloth for a Bouquet Garni
  • Fresh Bread cut into 1/2-1 inch pieces
  • 1-2 cups grated Gruyere cheese
Preheat the oven to 350, place the roasting pan in the oven while you prep the onions.

Slice onions in half from end to end, the slice each half, in half, finely slice into thin slices. When the onions are sliced, remove the roasting pan from the oven and add the butter. The butter will melt, add onions and stir to coat with the butter. Season with salt and pepper.

Place onions in the oven for 30 minutes. Remove and stir. Return to the oven for one hour. Check about half way through the cooking time. After an hour, stir and return to the oven for another 30-60 minutes until the onions have reduced and taken on a dark, rich color.

Place the roasting pan over two burners on your stove top. Over high heat, add the wine. Stir to incorporate, bring to a boil and reduce by half. Add the broth and cider. Scrap up any bits of onion stuck to the pan. Pour all of the onions and broth into a large pot.

Place pot of low heat and add the Bouquet Garni, bring a low simmer, cover and cook for 20-30 minutes. Adjust seasoning as needed.

To serve, pour soup into oven safe bowls. Top with bread croutons and grated cheese. Place under a broiler until golden brown and delicious. Garnish with chopped parsley and serve hot.