Yummy doesn't even begin to describe this soup. Whenever I'm out at a nice restaurant and see French Onion Soup on the menu, I jump for the chance to eat it. But making this authentic onion soup from Mastering the Art of French Cooking was unbelievably more flavorful than the soups I've tried in the past, and the best part... it was super easy to make.
Recipe continued after the jump...
Ingredients:
1.5 lbs or about 5 cups of thinly sliced yellow onions;
3 Tb butter; 1 Tb oil; 1 tsp salt; 1/4 tsp sugar (helps the onions brown); 3 Tb flour; 2 quarts (8 cups) boiling beef stock; 1/2 cup dry white wine; S&P to taste; hard-toasted French bread; 1.5 cups grated Swiss cheese.
Steps:
1. Start by cooking your onions slowly with the butter & oil in a covered soup pan for about 15 minutes.
1. Start by cooking your onions slowly with the butter & oil in a covered soup pan for about 15 minutes.
2. Uncover & raise heat to med-high. Stir in salt and sugar. Continue to cook the onions about 15 minutes until an even, golden brown.
3. Sprinkle in the flour and stir for about 2 minutes.
4. Blend in boiling beef stock. Add the wine, and season S&P to taste. Simmer for 30 to 40 minutes.
5. While your onion soup is simmering, preheat oven to 325°. Once oven is heated, toast your French bread with a little olive oil.
6. Bring the soup to a boil, and then ladle into oven proof soup bowls. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Bake for 20 minutes in the oven, then set to a low broil about 2 minutes to brown the top lightly.
7. Serve & enjoy! (But watch out, it's screaming hot!)
(Recipe courtesy of Julia Child, Mastering the Art of French Cooking, vol. 1)
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