Cooking, Food

Messy Fun Food of the Day: French Onion Soup Please Enjoy!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Make sure to make it messy…it tastes better!

INGREDIENTS

6 large yellow onions, sliced thinly
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon salt
2 cups dry white wine
2 quarts chicken stock
5 ounces Gruyere cheese, grated (a Cheddar would work, too)
4 slices of hole-y, country bread

COOKING METHOD

In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids.

This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don’t go overboard: you don’t want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.


Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.

Preheat the oven to 400. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour!

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Publicado por Dr. Martha Andrea Castro Noriega, MD WMA FACS

19 comentarios sobre “Messy Fun Food of the Day: French Onion Soup Please Enjoy!”

      1. Of course, call me Jan! I love onion soup, too…it’s the best! I use dry sherry instead of white wine. Either works beautifully!

  5. Oh this looks delicious Martha – it’s been ages since I had onion soup and it was a now-closed restaurant in downtown Detroit called «The Money Tree» and it was their specialty. Cheese congealing on the side of the crock bowl, croutons bobbing around – just wonderful. Wish I was eating it now – you make the best messy meals and of course that is a compliment as we’ve joked about that before. :)

      1. You are welcome Martha – that soup looked wonderful and I’m a sucker for bread. My mouth was watering at the whole meal. They just said on the last newscast that since our Governor’s last Emergency Order pertaining to what businesses could stay open had been extended to May 28th, (past our Memorial Day long weekend), at least 1,000 restaurants would go out of business before month end. Pretty scary times.

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