French Onion Soup
I'm back. Puppy is in a more manageable stage, so I may be able to take time to write again. I assure you I have not stopped thinking about getting my writing done. It's a goal of mine to do better and maintain this site more.
This past week, of course it's the holidays, I have come down with a miserable virus. Fever, chills, sinus and chest gunk, zero energy: the whole meal deal. There's really only one thing I want to consume when I feel like this, and it's soup.
To be specific something deeply salty, and full of savoury umami flavour. I went straight to cooking a large pot of French Onion Soup yesterday, and just finished the last spoonful for breakfast.
Here's how I did it:
- 6 medium yellow onions, chopped roughly & sprinkled with salt
- 1 tbs vegetable oil
- 1 tbs dried thyme
- 3 tbs butter
- 3 tbs flour
- 3 cloves garlic chopped
- 4 tbs Better Than Bouillon (beef flavour)(Or 1.5 L of your choice of beef stock)
- 1.5L of water (If you're not using stock)
- 1 cup red wine (NOT cooking wine-the good stuff. Pour a glass and drink it-save a cup for the soup)
- Shredded Swiss or Gruyere cheese
- Salt and Pepper to taste
- SLiced french bread OR texas toast croutons
- 1 tsp of Maggi Seasoning liquid (or fish sauce)
- In a large stock pot cook onions until caramelized in 1tbs of butter and 1 tbs of vegetable oil. Put them in the pot on low-med eat and walk away. Come back to stir every 25-30 mins until they are a nice caramel colour. This step is important and time consuming. It took my onions an hour and 20 mins yesterday.
- Add thyme, garlic, remaining butter and flour and stir for 2 mins until the onions resemble a caramel paste
- Add cooking wine, bouillon, and maggi seasoning. If you are using stock DO NOT add it yet. Let this mixture cook for 10-15 mins on med-low. It should have barely-breaking-the-surface bubbles.
- Once the mixture is cooked down, it should resemble a dark brown or black paste. Add water.
- Bring to a low simmer.
- Cover pot and let simmer for 30 mins for flavours to meld. Taste, if it's too salty, add more water and bring to a simmer.
- Season to your taste
- Spoon in to an oven proof bowl, top with french bread slices and grated cheese.
- Put under broiler until cheese is melted and browned.
It seems like a lot of work, but it's not that bad, and it's totally worth every ounce of energy.
- The Better Than Bouillon paste is extremely intense. It can be a bit salty, so make sure to taste and add water. I found I needed more water than the jar called for.
- You can use regular bouillon cubes, or the Knorr stock cubes, but it won't be as flavourful.