French Onion Soup
Good on a cold Saturday night. And not nearly as decadent as it looks – onion broth, dry croutons, and a slice or two of Gruyere cheese. That’s it. Enjoy.
French Onion Soup
Adapted from Mastering the Art of French Cooking by Julia Child
1 ½ lbs. or about 5 c. of thinly sliced yellow onions
3 Tbsp. butter
1 Tbsp. oil
1 tsp. salt
¼ tsp. sugar
3 Tbsp. flour
1 tsp. dried thyme
2 quarts beef stock or canned beef broth
½ c. dry white wine
salt and pepper to taste
12-16 slices of baguette, ½” thick, brushed lightly with oil and toasted until hard and crisp
6-12 very thin slices of Emmentaler (aged Swiss) cheese
Cook the onions slowly with the butter and oil in a covered, heavy-bottomed 4-quart saucepan for 15 minutes. Uncover, raise the heat to low-moderate, and stir in the salt and sugar. Cook for 30 minutes, stirring frequently, until the onions have turned an even, deep, golden brown (be careful not to burn them). Sprinkle in the flour and thyme and stir for 3 minutes. Stir in the beef stock. Add the wine, and season to taste. Simmer partially covered for 30 minutes more. Correct seasoning. Preheat the broiler, positioning one rack on the second rung from the top of the oven. Ladle hot soup into individual tureens or oven-proof bowls. Float a couple of baguette slices on top of each bowl. Lay slices of cheese on top of bread to cover. Place bowls on a baking sheet and broil, on the second rung down, until cheese is bubbling and staring to brown in spots, less than 2 minutes (watch carefully). Serve immediately.
love san francisco too!
oh, and San Francisco. Onion soup is one of my very favorite things.
love santa fe, i've only been once. my cousin, grant hayunga, is an artist and musician there.
and you should stop in on Santa Fe on your way home ;)
mm, mmm, mmmm - i LOVE french onion soup.
i'm definitely gonna try this!
funny you should ask - we were just discussing when we could swing a trip to NYC...soon.
so... when can you come visit?