Wednesday, December 09, 2009

Soupe à l’Oignon Gratinée

I continue to be a slow poke in posting things to the blog. Perhaps its my new way of doing business? I hope not...

Anyway, in continuing to share Post-Thanksgiving recipes, let's move on to the French Onion Soup.

To lessen the amount of time spent in front of the stove caramelizing onions, I use a roasting pan and the oven! Make sure you have a good quality roasting pan for this...



We need some butter.

I used 10 large onions for my soup. Two red ones and 8 sweet Vidalia onions.

The onions will start to sweat in the oven.

I could have stopped here, but I felt the onions weren't dark enough yet.

Here we go. Caramelized Onions!!!

Now, I put the roasting pan on the stove top to help dissolve the sugars and get the onions slopping around. Add the various types of broth, wine and cider.

Once the roasting pan is cleaned up, I simmer the soup in the big pot with a bouquet garni and start tasting to adjust the seasoning.

The soup simmers for about 20-30 minutes, developing the flavors. Notice that color! Dark and souper rich! I had to add additional broth prior to serving, as the soup almost had the texture of a thick stew.

Serve the soup in an oven safe bowl, top with bread and grated Gruyere cheese. Place under the broiler until golden and bubbly! Serve hot!!!


French Onion Soup
10 large onions (combination of red and sweet)
4 TB unsalted butter
Salt/Pepper
2 cups dry white wine
1 cup beef broth
1 1/2 cup chicken broth
1 cup unfiltered apple cider
Fresh thyme, Bay leaf and Parsley wrapped in cheese cloth for a Bouquet Garni

Fresh Bread cut into 1/2-1 inch pieces
1-2 cups grated Gruyere cheese

Preheat the oven to 350, place the roasting pan in the oven while you prep the onions.

Slice onions in half from end to end, the slice each half, in half, finely slice into thin slices. When the onions are sliced, remove the roasting pan from the oven and add the butter. The butter will melt, add onions and stir to coat with the butter. Season with salt and pepper.

Place onions in the oven for 30 minutes. Remove and stir. Return to the oven for one hour. Check about half way through the cooking time. After an hour, stir and return to the oven for another 30-60 minutes until the onions have reduced and taken on a dark, rich color.

Place the roasting pan over two burners on your stove top. Over high heat, add the wine. Stir to incorporate, bring to a boil and reduce by half. Add the broth and cider. Scrap up any bits of onion stuck to the pan. Pour all of the onions and broth into a large pot.

Place pot of low heat and add the Bouquet Garni, bring a low simmer, cover and cook for 20-30 minutes. Adjust seasoning as needed.

To serve, pour soup into oven safe bowls. Top with bread croutons and grated cheese. Place under a broiler until golden brown and delicious. Garnish with chopped parsley and serve hot.

5 comments:

Anonymous said...

That looks amazing- and it seems so simple! Can I ask what temperature and how long you roasted the onions for? Did you stir them at any point?

ScottE. said...

The oven should be at 350. I started my onions at 300, but the time took too long, so I raised the temp to 350. I would guess the time will come out to 90-120 minutes. You can give a stir at the end of the first 60 minutes, then again 30 minutes later. Just keep an eye on everything. Use the photos as a reference for how dark and caramelized you want the onions.

Em said...

Didn't you tell me that you had a vegetarian French Onion Soup recipe? Is it an easy change from what you've posted or a totally different recipe? Either way, can you post it or send it to me? Thanks!

ScottE. said...

Thanks Em. Same recipe, just sub veggie broth for the beef/chicken broth.

Faye said...

Oh my god, this was soooo good!