My Very Best French Onion Soup
Again with Eddie, this time at a restaurant in Del Mar, for Lunch. We order their French Onion Soup, and it is Fabulous to say the least. So, a few days later we are off to the store with a recipe that Eddie had found in the LA Times, and one from Julia Child. I thought I should learn to make it Julia’s way first and I did just the once. Needless to say it was grand. But, the LA Times recipe was considerably easier to prepare, and just as grand. I have made this soup so many times now, with just my memory of the two soup recipes.
1 stick unsalted butter
6-7 medium size brown onions, sliced
2-3 freshly peeled garlic, chopped
2 dried bay leaves
2 fresh thyme sprigs
1 Tablespoon Herbes de Provence
1 Tablespoon Gray Herbed salt
2 teaspoons freshly ground rainbow pepper
½ a bottle of good red wine (something you would drink)
Some *rind, about 1 or 2- inch long
4 Tablespoons of all-purpose flour
2 ½ quarts beef, or vegetable stock
4 Tablespoons unsalted butter
3 Tablespoons olive oil
1 teaspoon ground garlic
Sea salt and freshly ground pepper, to taste
½ pound sliced Gruyere cheese
In a large Dutch oven, or heavy bottomed pot, on high heat add butter and let melt down, then add onions. Meanwhile add garlic, bay leaves, HdP, salt, pepper, wine and cheese rind; simmer about 25 minutes.
After the mixture begins to cook down a bit sprinkle flour over mixture, stir in and let flour cook a few minutes before add in beef stock, stir in and let simmer.
Cube about half of the baguette. Place a large over saucepan over med high heat, add butter and olive oil. Swirl pan a bit to mix melted butter and olive oil together. Carefully add cubes, coating cubes with butter mixture, add garlic, salt and pepper mix well, cover each cube with flavor.
Place oven on broil. Place 4 to 6 heatproof bowls or mugs on a rimmed baking sheet, place a few croutons down in bowls. Add soup to each bowl, then cover each bowl with slice of cheese. Place tray under broiler and let cook 3 to 5 minutes.
*Always save your Cheese rind from good cheese like Peggiano Parmigino, Casiago, Aciago, any good cheese has a rind worth saving. You can drop them in soups, or sauces to add another depth of flavor.