If you are low on patience, DON'T make this soup. If you are high on love...make it!
A great classic Soupe a l'onion takes time, and more patience than you might think. Getting the onions to the right caramelization point is a labour of love unto itself. For this process, 45 minutes to an hour is probably a good reference for the time frame. When you think they are ready, let them cook for another 5-10 minutes.
Slow and low on the glow...
My soup is based on Julia Child's original recipe, and that's what makes it so damn good!
With about 6 large onions, I like the big sweaty yellow ones. I am often tempted to use Vidalia onions, so gorgeous but almost too sweet for this soup. Cut the onions in half and slice thinly.
In a large Creuset pot (or cast iron bottom type pot) saute the onions in a bit of light oil, canola is good for this. I start the heat on medium high to get things going and then bring it down to low for the rest of the cooking time. Add a pinch of salt and sugar to the pot, this helps with getting the golden brown you need for a great soup. No burning allowed!!
Once the onions are soft and toffee coloured, add a heaping tablespoon of flour and mix. Then add a tablespoon of sherry, I usually use Harvey's Bristol Cream, and about 1.5 cups of white wine. This broth with look a bit creamy...
To this, add a combination of chicken and beef broth, about 4 litres of liquid total.
Add a few sprigs of fresh thyme and 1 bay leaf, and let simmer on low heat for a while.
To serve, you need oven proof bowls. Pour soup about 3/4 of the way, and then add crusty, day old baguette bread ( or broil it first if fresh so crispy). Top with a combo of gruyere and strong, old cheddar cheese...LOTS!!
Place the bowls on a cookie sheet so easy to handle a few at a time. Broil for a few minutes to melt until golden, and serve.
Be careful not to burn your hands and mouth.... letting the soup cool for a few minutes is probably a good idea!!
C'est delicieux!
A great classic Soupe a l'onion takes time, and more patience than you might think. Getting the onions to the right caramelization point is a labour of love unto itself. For this process, 45 minutes to an hour is probably a good reference for the time frame. When you think they are ready, let them cook for another 5-10 minutes.
My soup is based on Julia Child's original recipe, and that's what makes it so damn good!
With about 6 large onions, I like the big sweaty yellow ones. I am often tempted to use Vidalia onions, so gorgeous but almost too sweet for this soup. Cut the onions in half and slice thinly.
In a large Creuset pot (or cast iron bottom type pot) saute the onions in a bit of light oil, canola is good for this. I start the heat on medium high to get things going and then bring it down to low for the rest of the cooking time. Add a pinch of salt and sugar to the pot, this helps with getting the golden brown you need for a great soup. No burning allowed!!
Once the onions are soft and toffee coloured, add a heaping tablespoon of flour and mix. Then add a tablespoon of sherry, I usually use Harvey's Bristol Cream, and about 1.5 cups of white wine. This broth with look a bit creamy...
To this, add a combination of chicken and beef broth, about 4 litres of liquid total.
Add a few sprigs of fresh thyme and 1 bay leaf, and let simmer on low heat for a while.
To serve, you need oven proof bowls. Pour soup about 3/4 of the way, and then add crusty, day old baguette bread ( or broil it first if fresh so crispy). Top with a combo of gruyere and strong, old cheddar cheese...LOTS!!
Place the bowls on a cookie sheet so easy to handle a few at a time. Broil for a few minutes to melt until golden, and serve.
Be careful not to burn your hands and mouth.... letting the soup cool for a few minutes is probably a good idea!!
C'est delicieux!
