French Onion Soup

Soup

I should have posted this before the Texas temperatures started to rise as the approaching summer is not the best time for hot soups unless you’re making Caldo de Res (Mexican Beef Soup). Although, it did hit the spot back in winter, you may have to wait a while to prepare this dish. On the other hand, practice makes perfect even if you’re not the best of home cooks. This was my first time making French onion soup and I struck out on the first attempt. I had cut my onions wrong and it turned into a big mushy mess when the liquids were added.

Don’t be like me.

Also, patience is the key when caramelizing onions. Instead of a large saucepan, I used a stock pot which increased the caramelizing time. In a large saucepan, the steam is allowed to escape and reduces the time for the onions to render its beautiful caramelized color.

Again, don’t be like me.

Ingredients

5 Yellow Onions
4 tablespoons of unsalted butter
2 tablespoons of olive oil
Salt and Pepper
6 cups of beef broth
1/4 cup of dry sherry
1 1/2 teaspoons of worcestershire sauce
1 French baguette
1/2 cup of grated smoked gouda
1/2 cup of grated white sharp cheddar cheese
4 cloves of garlic (optional I’m a fan of garlic)

Instructions

Cut the ends off of the onions and then cut them in half from root to tip. Instead of half moon slices, we’re going to be cutting with the grain. This will allow them to hold up while sauteing.
In a large saucepan, on the higher end of medium low heat, add the butter, olive oil and salt. When it begins to foam add the onions. Be patient as the onions will take up to 45 minutes to an hour to caramelize. Add a little water every now and then to scrape up the fond and prevent the onions from sticking to the pan.
Once the onions have caramelized, add the worcestershire sauce, beef broth and sherry. Simmer for 45 minutes. Salt and Pepper to taste
Cut the baguette into 1/2 inch slices. Cut off the end of a clove of garlic and rub on both sides followed by brushing olive oil on each slice
Toast the slices in a 400°F for approximately 10 minutes. Flipping 1/2 way. Keep an eye on them as they can burn quickly
After simmering, in an oven safe bowl, place the soup in an oven safe bowl, place 2 baguette slices on top and covered with a generous amount of cheese mixture
Place under a broiler for about 2 to 3 minutes to develop a nice cheese crust
Remove and allow to cool down before eating