I won’t share last night’s recipe for cod in remoulade sauce because…well, it wasn’t baaad. However, I will happily share the recipe for french onion soup that I made for dinner the night before. When I make onion soup, I usually go heavy on the liquid and light on the onions. This time I went heavy on the onions, the scent of which still permeates my kitchen and probably will for days. My guys thought the soup tasted fantastic. Me too, though I like the presentation nearly as much–can’t beat my lovely little cast iron soup bowls that are perfect for the broiler when it comes time to melt that cheese. Hello fall!
3 tbsp unsalted butter
3 lbs sweet onions (this translates to 8 small onions), sliced into thin strips
ground black pepper
1/2 cup sherry cooking wine (or use the real stuff–I’m not connoisseur enough to tell the difference in an enormous pot of onion-laden soup)
10 cups beef stock
12 slices baguette, about 1/2″ thick slices
2 tbsp olive oil
3 tbsp fresh grated parmesan cheese
6 slices swiss cheese
1 tbsp chopped parsley
1) In large soup pot, melt butter over low heat; add onions and a pinch of salt and pepper; increase temperature to medium and cook onions 45 minutes, stirring often until onions turn golden brown
2) Add sherry cooking wine to onions and stir well; cook 5 minutes; add beef stock and season to taste with salt and pepper; simmer 25 minutes
3) Meanwhile, preheat oven to 500 degrees
4) Brush baguette slices with olive oil and divide parmesan cheese between slices; toast under broiler 1-2 minutes until cheese melts and turns golden brown; remove from oven and set aside; do not turn off oven
5) When soup is ready to serve, ladle into oven-safe (broil-safe) bowls and top each serving with 1 slice of baguette (reserving remaining 6 slices to serve alongside soup); top each slice of baguette in soup with a slice of swiss cheese; place bowls in oven and broil 1-2 minutes until cheese is golden; remove soup from oven and top with parsley; serve immediately with reserved slices of baguette; enjoy!