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:

soup-2831534_1280.jpg

 

INGREDIENTS

  • 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)

DIRECTIONS

  • 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.

 

NOTES

  • 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.
Wilted WildComment