Soupe Ã{omitted} l'Oignon
French Onion Soup
Pronounced: soop / ah / luhn yohn
INGREDIENTS:
2 pounds yellow onions, sliced thinly
1/4 cup butter, plus some extra to butter the parchment paper
1-1/2 quarts beef stock
2 teaspoons of sugar
1 cup of red wine
For the topping:
6 ounce baguette
2 Tablespoons butter
3 ounces Gruyère
salt and freshly ground pepper
1. Cut a piece of parchment paper into a round to fit your saucepan.
2. Melt the butter and add the onions. Season with salt and pepper.
3. Butter the paper round and press it down on the onions. Cover the saucepan and cook the onions over low heat, stirring occasionally for 20-30 minutes.
4. While the onions are cooking, in another saucepan, pour in the stock and bring it to a boil. Continue to boil it until it is reduced by one-third. (20-30 minutes).
5. When the onions are done, remove the lid and the paper and sprinkle with the 2 teaspoons of sugar.
6. Cook the onions a further 10-15 minutes, until they are carmelized. Do not let them burn.
7. Add the reduced stock and the wine to the onions and bring to a boil.
8. Reduce heat and simmer for 30 minutes. While waiting prepare the topping.
For the topping:
1. Preheat oven to 350°. Cut the baguette into 1/2 inch slices. You should have 12 slices.
2. Melt the butter and brush it on both sides of the baguette slices. Place them on a baking sheet.
3. Bake them in the oven until they are lightly browned. Turn them once.
4. Grate the Gruyère on the coarsest grid of a box grater.
To finish the soup:
1. Heat the broiler and ladle the soup into ovenproof bowls.
2. Top each bowl with 2 slices of bread and sprinkle on the grated Gruyère.
3. Place the bowls on a baking sheet and broil about 2-3 minutes. (If you don't have ovenproof bowls, you can sprinkle the cheese on the baguette slices, broil them, then float them on top of the soup.)
To Serve:
Transfer the bowl to individual plates and serve. Take care!! The bowls will be very hot.
B-man
