What’s in season? ONIONS! It seems that onions are one of those foods where you either love ‘em or you hate ‘em. As for me, onions are one of my absolute favorite foods. They can be pickled, caramelized, fried or eaten raw. There’s red, yellow, green, sweet, white, scallions – so many varieties and all delicious. With the weather beginning to change and cooler nights coming I thought I would share one of my all-time favorite recipes and favorite ways to eat onions: French Onion Soup. Below is my own take on this classic:
- 3 Tbsp butter
- 1 Tbsp olive oil
- 8 c. thinly sliced onions
- 2 Tbsp All-purpose flour
- 2 ½ c. Beef Stock, hot
- 4-5 Tbsp brandy
- ½ c. vermouth
- ½ c. dry white wine
- Salt/pepper to taste
- ½ tsp. sugar
- Fresh Thyme leaves
- 8 toasted baguette slices ¼ – ½ in. thick
- Swiss/provolone cheese slices
- Set sauce pan over medium heat with butter and oil. When the butter has melted stir in the onions, cover and cook slowly until translucent – about 10 minutes or so.
- Blend in sugar and turn the heat to medium-high, let the onions brown, stirring often until they turn a dark walnut color. 25-30 minutes.
- Sprinkle flour over the onions and cook slowly, stirring for 3-4 minutes.
- Remove from heat and whisk in 2 c. of stock. When blended, bring to a simmer, adding the rest of the stock, brandy and vermouth.
- Cover loosely and simmer very slowly for 1 ½ hours, adding in more stock if the liquid reduces too much.
- Add 1 tsp thyme leaves, salt and pepper
- Ladle soup into your bowls, top with 2 bread slices, 2 slices of cheese, thyme leaves and broil until cheese bubbles. Enjoy!