French Onion Soup

Tonight we had hearty servings of French onion soup in our new big soup mugs. Jason cooked down the onions for about two and a half hours. Once the broth was added there were only a few additional moments of cooking. Then the soup was distributed into mugs and topped with French bread and Swiss and Gruyere cheese. I had baked the bread earlier in the day. Place under the broiler and watch for the cheese to bubble and brown slightly.

The great thing about this soup was that the bread absorbed the broth providing a concentration of flavor and additional texture that could be combined with the onion soup. As I consumed the soup, a feeling of warmth and happiness spread throughout me. Perfect for a chilly day.

 

French Onion Soup

3 Tbsp unsalted butter

3lbs Onions halved and thinly sliced

1 tsp salt

4 ¾ cups Water

4 cups chicken broth

7 sprigs of fresh thyme or 1 tsp dry

1 Bay leaf

¼ cup Dry Sherry

1 Baguette sliced 1 inch

8 ounces Gruyere or Swiss cheese grated

                In a large Dutch oven melt butter at medium heat.  Once melted add onions and salt then cover and let cook for 10 minutes until onion start to soften.  Remove cover and let cook for 20 minutes or until the onions are translucent.  Reduce heat to medium low and cook 60 minutes stirring occasionally with a wooden spoon and scrapping up the caramelized and browned bits from the bottom of the pan.  Onions should be caramelizing well now add ¼ cup of water every 10 minutes for the next 30 minutes.  Continue to scrap up the caramelized bits from the pan and make sure nothing scorches.  At the end of 30 minutes add the last 4 cups of water, the chicken broth, thyme and bay leaf and then bring to a simmer for 10 minutes.  Take the soup off the heat and add ¼ dry sherry and salt and pepper to taste.

                Meanwhile, for the Baguette slices, put the oven rack to the middle position and set the oven to 325.  Bake baguette slices until dry and crisp, about 8-10 minutes.

                With oven safe bowls adjust the oven rack with at least 5-6 inches of space from the bowls to the broiler element.  Then fill bowls with the soup mixture with space enough for the baguette slices to be floated on top.  Sprinkle with grated cheese and place under broiler until cheese is melted and brown.  Should make six 7 to 8 ounce servings.