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Recipe from: someoneleftthecakeoutintherain Image credit: The blonde bomber |
Classic
French Onion Soup
“The
best. The one and only. The greatest.” The blonde
bomber
Ingredients:
Soup:
4 pounds
yellow onions, halved and sliced pole to pole into 1/4-inch thick piece
3 tablespoons
unsalted butter, cut into 3 pieces
Salt and
ground black pepper
Water
1/2 cup dry
sherry
4 cups
low-sodium chicken broth
2 cups beef
broth
6 sprigs
fresh thyme, tied with kitchen twine
1 bay leaf
Croutons:
1 small
baguette, cut on the bias into 1/4 inch-thick slices
8 ounces
Gruyere cheese, shredded (2 cups)
Directions:
For
the Soup:
Adjust an
oven rack to the lower-middle position and heat the oven to 400 degrees.
Generously spray the inside of a large Dutch
oven with vegetable oil spray, then stir in the
onions, butter and 1 teaspoon
salt.
Cover and
bake until the onions wilt slightly and look moist, about 1 hour.
Stir the
onions thoroughly, scrapping the bottom and sides of the pot.
Cover
partially (leaving about 1 inch of the pot open) and continue to cook in the
oven until
the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours
longer, stirring the onions
thoroughly after 1 hour. (At this point, the pot of onions can be
cooled, covered, and
refrigerated for up to 3 days before continuing with
remaining steps.)
Carefully
remove the pot from the oven and place over medium-high heat.
Using oven
mitts to handle the pot, continue to cook the onions, stirring and scraping the
pot often, until the liquid evaporates, the onions brown, and the bottom of the
pot is coated with a dark crust 20 to 25 minutes. (If the onions begin to brown too quickly,
reduce the heat to medium.
Also, be sure
to scrape any of the browned bits that collect on the spoon back into the
onions.
Stir in 1/4
cup water, thoroughly scraping up the browned crust.
Continue to
cook until the water evaporates and the pot bottom has formed another dark
crust, 6 to 8 minutes.
Repeat this
process of deglazing 2 or 3 more times, until the onions are very dark.
Sir in the
sherry and cook until it evaporates, about 5 minutes.
Stir in the
chicken broth, beef broth, 2 cups more water, thyme bundle, bay leaf and 1/2
teaspoon salt, scraping up any remaining browned bits.
Bring to a
simmer, cover, and cook for 30 minutes.
Remove the
thyme bundle and bay leaf and season with salt and pepper to taste.
For
the Croutons:
Adjust an
oven rack to the middle position and heat the oven to 400 degrees.
Lay the baguette slices on a rimmed baking
sheet and bake until dry, crisp, and lightly
golden, about 10 minutes, flipping
the slices over halfway through baking.
To
Serve:
Position an
oven rack 6 inches from the broiler element and heat the broiler.
Set
individual broiler-safe crocks on the baking sheet and fill each with about 1
1/2 cups
soup.
Top each bowl
with 1 or 2 baguette slices (do not overlap the slices) and sprinkle evenly
with the cheese.
Broil until
the cheese is melted and bubbly around the edges, 3 to 5 minutes.
Let cool for
5 minutes before serving.
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