Saturday, July 4, 2009

Mmmmm...Best French Onion Soup

~French Onion Soup~

2 ½ lbs Onions
¼ lb Butter
1 Bay Leaf
½ cup Sherry
½ cup Brandy
1 ½ cups White Wine
4 cups Beef Stock
4 cups Chicken Stock
2 cloves Garlic
1 Tbsp Kosher Salt (use less salt if you use salted broth!)
½ tsp White Pepper (regular is okay)
1-2 cups Gruyere
1 loaf French Bread

1. Slice onions ¼ in thick and throw in a sauté pan with butter and bay leaf. Saute about 30 min on medium low until onions are sufficiently golden brown. (Be patient, keep it low and long so they don't burn) Stir frequently!
2. Deglaze with sherry and brandy, let simmer for 5 minutes.
3. Add white wine, let simmer for 5 minutes (I know this all seems like a lot of liquor but trust me, don't substitute and don't scrimp, you wont be sorry).
4. Add stock (this is going to be better if you can actually use stock but broth is okay), garlic, and salt and pepper. Allow to simmer for 20-30 more minutes. The longer the simmer the more flavor the soup and the thicker the soup!
5. Slice French bread and butter lightly. Put in oven under the broiler till it’s golden brown.
6. Ladle up some soup into each dish and top with toast. Add one large handful gruyere over the top and return to the broiler to melt and brown cheese.
7. Eat it eat it eat it!

Serves 4-6 peoples.

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