The French style seems to be the most elite type cooking in the culinary world. I love trying these recipes because while they can be challenging, they are very rewarding in the end. My sister LOVES French Onion Soup (according to her, it's her favorite type of soup) and with "Mastering the Art of French Cooking" in hand, I decided to channel my inner "Child" and try this dish.
Overall, it's a really easy dish- just saute onions and add broth. Of course it's the garnishes that make the meal so be sure to top your soup with a baguette and Gruyere cheese. Although some may be hesitant to try an Onion soup, the sweetness of the wine and meatiness of the stock perfectly balance out the strong onion flavor.
Ingredients:
Sweet or Yellow Onions (sliced)--- 3 C
Butter--- 3 Tbs
Olive Oil--- 2 Tbs
All Purpose Flour--- 2 Tbs
Salt and Sugar--- Pinch of each
Beef Stock--- 1 Qt (32oz)
White Wine (Pinot Grigio)--- 1/2 C
Baguette
Gruyere Cheese (grated)--- 1 C
Begin by cutting onions into thin slices. In a large saucepan, heat oil and butter until melted. Saute onions for 15 minutes on low heat. Season with salt and sugar (Julia says the sugar helps brown the onions) Cover pot to keep onions tender and moist.
Add flour to onions and stir for 3 minutes until they thicken. In a separate pot, bring stock to a boil. Remove onions from heat and pour stock into the large saucepan. Return the saucepan to heat and bring to a gentle simmer. Allow about 30 minutes for the soup to simmer.
In the meantime, preheat oven to 375F. Slice baguette into thick pieces, drizzle olive oil over bread and roast for 30 minutes until baguette is dried & golden brown.
Remove soup from from heat and ladle into an oven safe bowl. Place toasted baguette on top of the soup and cover with the grated Gruyere cheese. Place bowl in oven and bake for 20 minutes so the cheese melts into soup.
Enjoy and Bon Appetit!
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