Thursday, November 5, 2009

Thursday Edibles - French Onion Soup

Over the weekend I decided to make French onion soup for the first time! It was pretty easy to make. The onions took a while to caramelize, but other than that, it was a success! I found the recipe here and modified it as noted below.

Ingredients
2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 bay leaves
3/4 teaspoon salt (or to taste)
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz) (I used regular)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental (I used a mix of Gruyère and Emmental)
2 tablespoons finely grated Parmigiano-Reggiano

Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins (I got a set of four, $29.99, at Bed, Bath and Beyond); a cheese plane (I used a regular knife instead)

Preparation
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes to an hour. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Note: I strongly recommend making the soup 2-3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered. The flavors need time to marry, and the soup is SO much better 2-3 days after you've made it! Reheat soup before proceeding with recipe when you are ready to eat.

2 comments:

  1. yum, looks good, janna, especially on this dreary seattle day.

    ReplyDelete