Saturday, October 30, 2010

French Onion Soup

Growing up, there was a restaurant nearby called The Sweet Onion and they were famous for their onion soup.  I've tried many since the restaurant closed and none have come close to The Sweet Onion's. This recipe was given to me by my wonderful boyfriend and is tastes nearly the same so it's definitely one of my favorite soups.
Cut up all the onions at once, even if there is more than will fit in the pan.
Start to saute the onions.  Add all onions once there's room.

Continue browning.

Once onions are this brown, proceed.
Add in part of beef stock.

Let simmer until liquid is gone and continue.

Yields: 2 quarts of deliciousness

2 1/2 lbs yellow onions, sliced very thin
2 oz clarified butter**(1/2 stick of unsalted butter)
1 quart beef stock
1 quart chicken stock
1/2 tablespoon fresh thyme
Salt and pepper, to taste (go easy on the salt to start since there is some in the stock)
2 fluid oz. sherry (cooking wine)
Toasted French bread slices and grated Gruyere cheese, for garnish

Saute the onions in the butter over low heat.  Carefully caramelize them thoroughly without burning.  Deglaze the pan with 8 oz. beef stock.  Cook au sec (until dry).  Repeat this process until the onions are a very dark, even brown.  Add the remaining beef stock, chicken stock, and thyme.  Bring to a simmer and cook 20 minutes to develop flavor.  Adjust seasonings and add sherry.  Serve in warm bowls.  Top each portion with a slice of tasted french bread and thick layer of cheese.  Place under the broiler until the cheese is melted and slightly browned.

**To make clarified butter: Melt butter until milk fat separates.  Remove milk fat.  Butter should be a transparent yellow.

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