This traditional French soup is sure to warm your soul on a cold winter (wait- isn't it still Fall?!) night. It is especially good when you use beef stock left over from a Rosh Hashanah brisket. Onions appear in almost everything I cook, but usually as part of the chorus. So here is a masterpiece solo for everyone's favorite chemical-warfare inclined vegetable.
7 medium yellow onions (sliced thin)
3 Tablespoons butter
1 Tablespoon oil
1 teaspoon salt
1/2 teaspoon sugar
3 Tablespoons flour
2 quarts beef stock
1/2 cup dry white wine
Salt
Pepper
Bread
Gruyere cheese (grated)
Melt the butter and oil together in a huge saucepan (at least 4 quarts). Cook onions over low heat in the covered saucepan for 15-20 minutes, until they start to sweat. Uncover and raise heat to medium. Add salt and sugar and cook for another 40 minutes, stirring occasionally, until onions are soft and golden brown. Sprinkle in the flour and stir for another 3 minutes.
Meanwhile, set your beef stock to boil. When the stock is boiling and the onions are ready, combine the two off heat. Add the wine and season with salt and pepper to taste. Simmer partially covered for 40 minutes or more.
Pour into soup bowls, float bread or croutons on top, and sprinkle with grated gruyere cheese. Broil just until cheese is melted and starting to brown. Bon appétit!
No comments:
Post a Comment