Tuesday, February 16, 2010

French Onion Soup

I am fortunate to be sitting under sunny skies here in Southern California, no doubt about it. For my friends and family back East who are exhausted from battling the snow and cold temps, this soup could be a bright, warm beacon on a cold snowy night! Combine this with a piece of skirt steak seared to a perfect medium, a big green salad and a bottle of good red wine for a French Bistro meal right in your own home. I hope you like my own version of traditional French Onion soup!

French Onion Soup
serves 4

4 large sweet onions, halved and thinly sliced

1/4 cup butter

3/4 cup cognac or brandy
1 1/2 cups dry white wine

6 cups chicken broth

2 packets beef bouillon (I use all-natural liquid concentrate; available at Whole Foods Market & Trader Joe's)

salt and pepper to taste

crusty baguette, sliced
Gruyere cheese, grated

In a large, heavy bottom pot, melt butter over medium-high heat. Add onions and sautĂ©, stirring frequently, until the onions start to caramelize and are a nice golden brown (about 20 – 25 minutes). Deglaze the pan with the Cognac and simmer uncovered for 5 minutes. Add the wine and continue simmering 10-15 minutes more. Add the stock and beef bouillon. Bring to a boil, reduce heat and simmer uncovered for 25 minutes. Season to taste with salt and pepper.

While the soup cooks, toast 8 – 12 slices of baguette in the oven and set aside.

Ladle soup into 4 oven-safe bowls, placed on a baking sheet. Top each bowl with 2 – 3 toasted baguette slices and a handful of grated Gruyere. Place the bowls under the broiler just until the cheese starts to bubble and brown (3 –4 minutes).
Serve immediately.

1 comment:

Trenton said...

Sounds delish! I'm curious about what dry white wine you use. I generally use a light-bodied red wine, like a pinot noir, when I make French onion soup.