dinner last night:
French Onion Soup
(from The Joy of Cooking)
Heat in a soup pot over medium-low heat until the butter is melted:
2 Tbs. unsalted butter
2 Tbs. olive oil
Add and stir to coat:
5 medium onions, thinly sliced
Pinch of dried thyme
Cook, stirring occasionally, and keeping a vigilant eye on the onions so they do not scorch, over medium heat. As soon as they start to brown, after about 15 minutes, reduce heat to medium-low and continue to cook, covered, stirring more often, until the onions are a rich brown color, about 40 min. Stir in:
2 Tbs. dry sherry or cognac
Increase heat to high and cook, stirring constantly until all the sherry has cooked off. Stir in:
3 1/2 cups Brown Beef Stock (I plan to try beef bullion here next time), Roasted Vegetable stock, or Brown Chicken Stock (Recipes for these are also in JoC, but I’m feeling lazy about typing them)
Bring to a boil, reduce heat, and simmer, partially covered, for 20 minutes. Season with:
1 to 1 1/2 tsp. salt
1/4 to 1/2 tsp. ground black pepper
Place 8 ovenproof soup bowls or crocks on a baking sheet. Ladle the hot soup into the bowls and top each serving with:
1 to 3 slices French bread, toasted if fresh
1 Tbs. grated Gruyere cheese
Broil or bake at 450 till cheese is melted and starting to brown. Serve immediately.
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