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French Onion Soup

Sunday, January 1, 2017 21:22

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I can still remember the very first time I tasted French Onion Soup. It was when I had been married for the first time. My husband and I were students at a University back home. We had a pair of friends who were very modern and living together, a very much unheard of thing back in those days in the bible-belt of Canada. (I know I am dating myself here.)

Julia, the female half of that companionship was very exotic to me. Not only was she from a large city . . . Montreal, but she had a quasi British accent, wore halter tops and ankle bracelets and was a budding feminist. None of which I had ever experienced thus far in my somewhat sheltered 20 years of life.

She loved to cook and she had money to cook with. I loved to cook also, but couldn’t afford to really explore much on our very limited student income. One night they invited us to a dinner party . . . something else which I had ever experienced. The starter she served was . . . French Onion Soup . . . another first for me, and it was delicious. I fell in love with the soup and everything else that was served and I wanted to be just like Julia.

My next experience with French Onion Soup was during the early days of my second marriage, at a chain restaurant in Winnipeg Manitoba. The soup itself was quite delicious but there was so much cheese in it, that it became cloying and overwhelming . . . so much so that you risked gagging and choking when you were trying to eat it. Not good. This was not the soup of Julia . . .

After that I made it my mission to create a French Onion Soup that was entirely reminiscent of Julia’s . . . filled with onion flavour, with just the right amount of cheese and toast . . . this soup I am showing you today is the result of years and years of experimentation and I think it is quite supposedly one of the best French Onion Soups out there.

The secret is a very well flavoured beef stock . . . and richly browned onions to begin with. You want them almost caramelized, but not burnt. There is a trick to getting them just right. Don’t be in a rush. Long slow cooking until they are soft and golden brown is your reward for patience and is the secret to it’s rich onion flavour.

A hint of thyme and bay, a touch of dry sherry, garlic rubbed toasts and just the right amount of cheese complete what is a very tasty bowl of soup.

*French Onion Soup*

Serves 4

Printable Recipe

The delicious culmination of years of experimentation, trial and error. This is what works for me.

4 to 5 large brown onions, peeled and cut into half moons (about 1 1/2 pounds)

3 TBS butter

1/4 tsp coarse black pepper

1 TBS plain flour

1 1/2 litres good quality well flavoured beef stock, (6 cups)

1 bay leaf, broken in half

1 sprig fresh thyme

1/4 tsp freshly grated nutmeg

2 TBS dry sherry

salt and black pepper to taste

4 thick slices of day old French Baguette

1 garlic clove, cut in half

2 TBS finely freshly grated parmesan cheese

115g of freshly grated Gruyere Cheese

Peel the onions, cut in half lengthwise and then cut into thin half moons crosswise, discarding the root ends. Melt the butter over moderate heat until just beginning to foam in a large heavily bottomed saucepan. Add the onions and coarse black pepper. Cook, stirring frequently until softened, reduce the heat to low and then cook for about half an hour until dark golden brown, stirring occasionally. Do not let burn. Sprinkle the flour over top. Cook and stir until all traces of the flour disappear. Cook for a minute longer. (Note – I use a wooden spoon. Metal can give an odd flavour to the onions) Gradually stir in the beef broth, stirring constantly. Add the bayleaf and sprig of thyme. Cook, on low, uncovered, for 30 to 40 minutes.

Heat the grill/broiler to high. Taste the soup and adjust seasoning with salt and pepper. Remove the bayleaf and thyme. Add the sherry and cook the alcohol off while you make the cheese toasts.

Toast the baguette slices. Rub one side of each with the cut side of the garlic. Ladle the soup into oven proof soup bowls. Float a toast on top. Mix together the Parmesan and gruyere cheeses and divide between each bowl, sprinkling on top of the toasts liberally.

Place beneath the grill and broil until the cheese melts and turns golden brown. Serve immediately. Alternately you may place the bowls of soup onto a baking tray, float the toasts and cheese on top and bake in a preheated 225*C/425*F/ gas mark 7 oven until golden.

I often find myself wondering whatever happened to Julia. I think it would be really interesting to find out what she did next. Unfortunately I can’t remember what her last name was. Oh well . . . whatever happened I am sure she was a great success at it! She certainly left her mark on me. Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: http://theenglishkitchen.blogspot.com/2017/01/french-onion-soup.html

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