If I’ve ever made French Onion Soup, it’s been a zillion years ago, so I was looking forward to this recipe. Of course, I fell behind on this – it was a busy week. But, I was able to finally get to this.
This is an easy recipe, just one that takes time. For me, a lot of time! Very simply, it’s onions sauteed until they are golden, the soup is finished with wine and stock, and then it’s all assembled for the oh-so-important step of the gooey cheesy topping.
Dorie provides a method for slicing the onions – I tried it… then quit. Mine were purchased from a local market at a bargain, but they hadn’t been really sanitized. I decided I’d rather pre-emptively get rid of the dust in the root end, that she suggests leaving on for slicing.
Now comes the long “I must have patience” part. The onions are cooked very slowly in a bit of oil and butter. Good thing that I was busy in the kitchen and realized that my “low” wasn’t exactly Dorie’s. I had to use the 6 mark on my stove, and it still took over an hour to brown my onions. In fact, they could have been browner, but…
Once the onions have reached the desired color (or you can’t stand it any longer!), a bit of flour is added and cooked, then some of the wine. Once that’s complete, the remainder of the wine and the stock are added, and the whole thing is simmered so that the flavors blend. Dorie suggests using chicken stock. I landed on beef, simply because I thought it would be better, and add to the color of the soup.
Once that’s had its simmer, it’s time for the topping part. In the recipe it talks about broiling both sides of the bread – sure, I did that – in the toaster. I used comte cheese, as suggested which was perfect (one of my new favorites thanks to Dorie). A bit of cognac is added to each bowl as well for another layer of flavor.
Finally, the cheese gets melted under the broiler and it’s ready to serve.
I’m looking forward to finishing this up over the weekend. The soup is warm, comforting, but still interesting with the layers of flavor. Yum!