French Onion

This is hands down one of my all time favorite things to make, other than sweet slow love down by the fire. But really, it’s one of the first things that ever really blew my mind. Growing up I never liked onions and couldn’t imagine onion soup being any good. But I tried it and it was unlike anything I had ever tried. I think I was maybe 15 and the cook explained how when you slow cook onions, the sugars come out and they get become sweet. It’s a very simple concept and it’s the definition of low and slow since you want to take your time slow cooking the onions if you want to really bring out the flavor

Mise En Place

  • Knife and board
  • Large pot
  • Large Saute Pan
  • A wooden spoon

Ingredients

  • 5 Medium Onions Cut the ends off and then cut in half so that you have two half moons. Make sure they’re clean and get rid of any nasty bits. Cut into thin strips
  • Beef Stock – 2 QTs. Most of the time you’re going to be using pre made beef stock from a carton and a lot of the new products are not bad. Some are. Always taste what you’re working with and don’t be afraid to adjust it to taste. Remember that taste takes time to develop and it might not taste salty now but wait and hour.
  • Red Wine ( If you wouldn’t drink it don’t cook with it ). You need this to “Deglaze” the pan after you cook the Onions.
  • Butter- About 2 sticks
  • Oil- A light olive oil is good but you don’t want something with a ton of flavor ( maybe you do, try it)
  • Salt and Fresh Pepper

Method of Preparation

  • Get your beef stock simmering on the back burner
  • Slowly heat the onions on medium with the oil and butter and stir with a wooden spoon until they start to turn golden brown.
  • Add the onions to the beef stock
  • While the saute pan is still hot add enough red wine or sherry to cover the bottom and scrape off all the bits of stuff that’s stuck and add it to the stock as well
  • Adjust with salt and pepper.
  • Traditionally this soup is served with croutons and melted cheese, typically Gruyer and garnished. This does add a lot in terms of texture and flavor but it’s not mandatory since if its made right it stands up on its own

Notes

  • This is one of those old school staples that I feel like everyone needs to know how to make and I’ve probably made this soup a few hundred times to the point where it’s almost a  therapeutic process.
  • Learn to make this soup.
Mmmmmmmm

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