Nothing like a hearty soup to warm the soul like French Onion. In most cases, it really can be the main dish since it is very very heavy. With all that cheese, bread and onions, it is hard to eat much else. We don’t make it often at the house but when the craving strikes..
This is a recipe from Julia Child and it is really geared for speed. Other recipes I make are more long and drawn out to get that onion just right. Cook’s Illustrated has some great methods, so you can check them out too or make this recipe your own. This makes about 6 servings.
1) Add 2 TBSPs butter and 1 TBSP oil to a pot. Melt over medium - low heat.
2) Add 1 1/2 pounds of sliced onions to the pot. You can use normal yellow/Spanish onions. You can add sweeter onions but they might get too mushy. Add a few sprigs of thyme or other herb. I like throwing in a bit of savory here or use a TSP of my poultry seasoning. Add about a 1 TSP of salt and a dash of pepper, if desired.
3) Cover the pot and cook for 10 minutes. Stir occasionally. The key is to cook the onions slowly to carmelize them not burn them. It is ok and desirable to get a nice fond on the bottom of the pot. The goal in this stage is to get the onions softened.
4) Uncover and cook for about 25 minutes until the onions are golden brown. Keep stirring! Remember you need to monitor your heat and the onions. No burning them!!
5) Add 5 cups of HOT chicken stock. Now simmer for about 10 minutes or longer. Your soup is done. Adjust for taste with salt and other seasoning.
6) SERVING - In each bowl, add a large crouton of bread, 1-2 TBSPs of Swiss cheese. Ladle soup on top. Now add a layer of cheese. Put on a baking sheet in a 400 degree oven for about 25 minutes until the cheese is melted and starts to brown a bit.
OH HEAVEN!!
Nosh Tips - Play with your choice of onions, stock and cheese. For even more luxury, add a shot of wine, Cognac or bourbon to the soup. You can get very creative here. One thing you notice is that unlike other recipes, the bread and cheese is put in first vs. floating on top. Such a challenge to eat it that way if you ask me.
Eat.Drink.Savor.