Remember a few weeks ago when I was saying it was too warm for soup? Considering the rainy weather a few weeks ago, I don't feel like posting this recipe now is too out-of-line.
I do have to admit, however, that I made this soup on a perfectly warm, sunny day--Father's Day, actually. My dad requested French Onion Soup (not expecting me to actually make it, I'm pretty sure), but since I'd missed cooking for more than one person, I accepted his challenge.
I've never made French Onion Soup, or ordered it off a menu, and really have only tasted a spoonful once. We also lacked oven-proof bowls, so finishing off the soup in the broiler was also not an option.
But with a little creativity, I think I managed to pull off French Onion Soup without a broiler. Be sure to bookmark this recipe for cold winter nights.
French Onion Soup
Adapted from Bon Appetit, May 1991, with elements from Smitten Kitchen's recipe
1/4 cup (1/2 stick) butter (I used a little more than this, actually)
6 onions (about 3-4 pounds), thinly sliced (use a variety of onions you like, each will yield a slightly different taste)
A few pinches of sugar
6 garlic cloves, sliced
1/2 cup dry white wine
6 cups canned beef broth (one of the big cans)
1 teaspoon Dijon mustard
1 sourdough baguette with a good crust
2-3 tablespoons olive oil
1 cup grated Swiss cheese (I bought Jarlsberg...you should treat yourself to this, it'll totally change the way you think about Swiss. Gruyere would also be fantastic)
1. Thinly slice the onions with a mandoline slicer. In a heavy-bottomed soup pot, melt the butter. Over medium high heat, add onions and a few pinches of sugar. Season with salt and pepper. Once starting to color, turn down to low heat and add the garlic. Saute uncovered until the onions are very tender and brown (about 45 minutes). Remember to stir frequently, add more butter if necessary, and not let the onions burn.
2. Add wine and reduce to glaze (about 3 minute). In a small bowl, whisk the mustard with a splash of beef broth and add to the onions. Add the rest of the beef broth and simmer for 20 minutes. Season with salt and pepper.
3. Meanwhile, slice the baguette diagonally into 1/2" slices. Brush each side with olive oil. In a 400 degree oven, toast for 4 minutes. Flip and pile with grated Swiss cheese. Return to oven until the cheese has melted.
4. To serve, ladle soup into bowls. Top with 3 baguette slices.
I think my dad was impressed.
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