December 13, 2006

French Onion Soup

A couple of Sunday's ago I got up and made French Onion soup. It was based mainly on a Michael Mina recipe that I found in Food and Wine. We liked it a lot, although Emily thought I was a little heavy handed with the onions. I'll reproduce my version below for posterity.

French Onion Soup
5 onions, sliced 1/4" thick
4 tbsp butter
2 tbsp flour
2 sprigs rosemary
2 cups beef stock
1 cup chicken stock
1 cup dry red wine (I used a malbec)
Heat the butter in a dutch oven. Add the onions and bay leaves, cover and cook on high heat for 15 minutes. Lower the heat to medium and cook until they are deeply brown. Stir occasionally. Add water as necessary to keep the onions from drying out. It should take an hour and a half.

Sprinkle on the flour and cook for a couple of minutes. Add the wine and reduce until it is almost gone. Add the stock and rosemary, simmer gently until reduced by a quarter.

Discard the whole herbs and season to taste. If some leaves broke off the rosemary, don't worry about it.

At this stage you can refrigerate or freeze the soup. When you're ready, reheat it.

Put it in small bowls. Add toasted baguette slices, sprinkle with cheese, and broil until the cheese is melted.

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