French Onion Soup

French Onion Soup

French Onion Soup


So yesterday I made my best ever French onion soup. My current favorite, up until last night’s has been Panera’s because theirs is really good, but I’ve never managed to master it at home. Everything I tried just tasted “off” in comparison. This time I think I’ve nailed it. My secret and my recipe come from a Russian cooking show that I’ve been watching to practice my Russian. I love Russian cooking shows as they are every bit as trashy and addictive as American cooking shows with the added bonus of new vocabulary. Anyway, yesterday’s show was about French onion soup and his looked so good that it inspired me to once again give it a shot. The recipe below is my adaptation of his. The measurements are unfortunately approximate because I haven’t had a chance to double check the amounts yet, but I wanted to get everything down before I forgot.

Prep time: 5 mins chopping

Serves:2 as a main dish, 4 as a side

Kid Friendly Tasks: Cheese tasters and sprinkler

Ingredients

  • 4 large Onions, chopped into long, thin slices
  •  1 clove Garlic
  • 1 Tbsp Vegetable Oil
  •  ½ tsp Thyme
  •  ¼ c Rice Wine or other sweet wine (he used Madeira, but I don’t have that hanging around my house)
  •  1 tbsp Sugar (approx)
  •  1.5 tsp salt (approx)
  •  4 c Chicken Broth
  •  ½ Tbsp Butter
  •  Cheese such as gruyere for topping

Directions

  1. Slice the onions into long thin slices and start to sauté them along with your garlic in the vegetable oil in your soup pot on medium high heat. Add a sprinkling of salt and of sugar (I added my sugar rough a tsp at a time). Fry the onions until they start to brown. When they are wilty and start to stick to the pot add a splash of the wine and several tablespoons of water. Repeat this cycle (browning and starting to stick+water+wine) at least 2 more times (more is better). Add a bit more sugar, salt and the thyme during one of these cycles until the onions are a beautiful caramel brown and you’ve used up the wine.
  2. Add the chicken broth and the butter. Cook until everything starts to boil, about 5 minutes more. Taste for salt and sugar. I ended up adding a fair amount more of both so don’t be surprised if you need to as well. I took a few slices of gruyere and added them to the boiling soup. I also added a small slice at the bottom of each person’s bowl so the soup would melt the cheese.

Enjoy!

French Onion Soup

French Onion Soup

 

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