Saturday, November 24, 2012
French Onion Soup Gratinee
"Some people might be scared off by this recipe, but it's really easy!" Why they would be frightened, I'll never know, because soups are the simple way to go. And this one is super easy- cook onions in butter, douse with booze, and pour in some stock and simmer. Salt and pepper to taste.... and then cut up some crusty bread, put that on top, and melt some gruyere or swiss over the whole darn thing. Voila. Comfort in a bowl.
If you're more of a details person, check out the specifics below!! No matter how you make it, enjoy.
If you cook the onions right, which is low and slow, it will take about 2 hours total.
1/2 stick butter
5-6 medium onions, or combination of onion-like things:
(2 yellow, 1 white, 2 red, or use a shallot or some leek....)
1 container beef stock and 1/4-1/2 of a second stock (chicken, or vegetable, or a blend)
Dry booze- sherry, white wine, red wine, or brandy, generous
salt & pepper
gruyere or swiss cheese
crusty bread for crouton
(If you're feeling fancy, throw some herbs or garlic in there just to go crazy with it.)
Over low heat, melt the butter. Add the onions and cook slowly, stirring frequently. Don't let them stick and burn. After about 45 min-1 hour, add in the booze and turn up the heat to medium and allow to cook off. Add in the stock, turn down to a simmer, and let cook, about 20-30 minutes more. Season with salt and pepper to taste.
Turn the oven to broil. Put the soup in oven-safe bowls, top with the crouton, and melt the cheese, about 2 mins.
Serve with a caesar salad and more bread and enjoy!!