The first time I made onion soup, it exploded all over my parents’ kitchen.
I was 17, and I was going to impress my boyfriend with my (apparently non-existent) cooking skill. Not only did I figure out how to explode a soup all over the kitchen, but I learned that I did not know the difference between a clove and a bulb of garlic, my steak Diane really packed a punch!
Luckily for my family and friends, my knowledge, and my cooking skills, have advanced since then. My onion soup has evolved from the same basic recipe I used so many years ago. And I am happy to report that it no longer explodes.
I made some beautiful sourdough bread the night before, so this onion soup is paired with the wonderful flavor of sourdough.
Onion Soup with Sourdough Bread
2 very large onions
3 Tbsp butter
1 Tbsp canola oil
1 tsp Kosher salt
1/4 tsp sugar
3 Tbsp flour
1 quart boiling water
1 quart beef stock (organic, if possible)
1/2 cup white wine
1″ thick slices of sourdough bread (enough for each bowl of soup)
1 1/2 cups grated Gruyere
Cut the onions in half through their stems and slice very thinly.
In a 5-quart covered pot, heat the oil and butter/margarine over low heat. Add the onions and cook slowly for 15 minutes.
Add the flour, stir and cook for another 2 minutes
Add in the water, broth and wine. Bring to a simmer and cook, partly covered for 30 – 40 minutes. Taste and adjust the seasoning.
Meanwhile, heat the oven to 350F.
Ladle the soup into oven-proof bowls. Place a slice of bread in each bowl and top with grated cheese.
Place the bowls on a tray in the oven and heat for 10 minutes. Switch to broil and cook another 3 – 5 minutes, until the cheese melts and browns to your preference. Serve ande enjoy! (Caution, both the soup and bowls will be hot!)
Makes 4 main dish bowls or 6 soup-course bowls.