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
Directions
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.
Remove the cover and increase the heat to medium. Stir in the salt and sugar and cook, stirring frequently, for 30 minutes, or until the onions are deep, golden brown.
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.
Reblogged this on Chef Ceaser.