French Onion Soup - One Way

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.

Roast Chicken - Weeknight

Someone asked me one time, “if you had me over to your house for dinner, what would you serve me?”. I answered without thought, “Roast Chicken”. For me, it is the ultimate comfort food. Complimented by a starch, a veggie and some gravy, it can’t be beat. One thing I have learned is that each cook is different and it is best to keep that in mind. With the variables in play, I focus on this: 165 degrees internal temp on the breast and anything above 180 degrees for the thighs. Cook time can be a problem especially during the week. Here is what I do to cut my cook time to 45 mins - 60 mins:

1) Take out (or have the butcher do it) the backbone of a chicken with a knife or shears. Spread out the bird and turn it over. With your hands and force, crack down on the breast (this makes cutting easier but it is only an option). Cut the breast in half. Season as you wish or dry brine if you are doing this ahead of time.

2) Turn your oven on to 450 degrees. In a rimmed baking/roasting pan or how I do it with a skillet, take an onion and cut into wide slices. Put slices down and put the chicken halves, breast side up on top of the onions, sort of a food roasting rack.

3) Cook and watch the internal temps. I like to arrange the pan in the oven with the legs toward the back as it is warmer in the back. If the skin is getting too brown, cover with foil. If the legs are done before the breast but the breast is higher than 155 degrees, I take it out as there will be carry-over cooking and the temps will exceed the USDA recommended 165 degrees if you let it rest for 20+ minutes. Resting is important here. I have a blog post about it as well.

4) Now, once the chicken is out and resting on a carving board, you have the option to make gravy. Yes, that is why the onions are there.. to flavor the gravy….

After a rest, start carving your bird and serve. The skin should be crispy and bird delicious. You can play with the oven temps and time.

Eat.Drink.Savor.