Soupe a L'oignon Gratinee (French Onion Soup) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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Years ago I fell in love with the French onion soup at a Marriott Hotel in Santa Clara, CA. This is the first time, in over 15 years, that I've tasted a truly reasonable facsimile of it with a little tweaking. No surprise that it comes from a French cookbook. It has the nicest, most savory flavor. (NOTE: Prep and cook times are rough guesses.) Ingredients:
2 tablespoons butter |
1 teaspoon olive oil |
3/4 lb peeled halved and sliced yellow onion |
thick slices baguette, as required to form a single layer in each soup bowl |
1 pinch sugar |
3 cups beef stock |
1 pinch dried thyme (optional) |
1/2 cup dry white vermouth or 1/2 cup dry white wine |
salt & freshly ground black pepper, to taste |
1/8 lb coarsely grated gruyere |
1/8 lb coarsely grated ementhaller swiss cheese |
Directions:
1. Preheat oven to 450 °F.
2. Melt half the butter and oil in a sauce pan over low heat.
3. Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.
4. Butter the bread slices with the remaining butter and bake until toasted.
5. Remove and set aside.
6. Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden.
7. Add stock and wine, increase heat to high, and bring soup to a boil. Add thyme if using.
8. Reduce heat and simmer for 30 minutes.
9. Adjust seasoning.
10. Divide the bread slices among the serving bowls in a single layer.
11. Gently divide the soup among the bowls.
12. Combine the cheeses and sprinkle half over each bowl.
13. Melt and brown the cheese under a broiler.
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