French Onion Soup
This recipe comes courtesy of my husband Tyler's French host mother. Tyler studied abroad in Grenoble, France while he was in school and has stayed close with his host family. We're currently planning a trip to see them next winter. We'll be introducing them to our son, Luke, and it will be my first time meeting them as well.
Even though it's still summer here in Georgia and very hot, thinking about visiting the chilly mountains of France has made me want to bring out this comforting recipe. Tyler has always raved about what an amazing cook his host mom was, and this rich, flavorful soup recipe never disappoints.
If you have time, I definitely recommend making the beef stock yourself (see recipe below). You can of course buy beef stock (it will still be delicious), but making the homemade stock really adds an extra punch of flavor. I like to make it in advance in big batches then freeze it for later use.
Classic French Onion Soup
TOTAL TIME: 1.5 Hrs
SERVES 6
Ingredients:
5 or 6 large sweet white onions (yellow onions work too), sliced into thin rings
8 c. beef stock (recipe following)
1 ½ cups dry white wine
4 bay leaves
Fresh thyme (a healthy bundle of sprigs, maybe 20-30) tied as a bunch with kitchen twine
1 tbsp. all-purpose flour
½ tsp. sugar
Pinch of salt & pepper
1 tbsp. vegetable oil
1 tbsp. butter
2 cups Gruyere cheese, shredded
1 cup Emmental cheese, shredded
1-day old crusty bread, sliced into 1 inch pieces
Sherry vinegar, optional
Directions:
In a 12-qt stockpot, melt a pat of butter and vegetable oil over medium-low heat, then and onions. Cook until softened, 25-35 minutes, stirring occasionally. (A bit of color on the bottom of the pan is a good thing, but don't let them burn!) Add sugar and a pinch of salt and pepper, and continue cooking another 5-10 minutes. Sprinkle flour, coating or stirring evenly, and cook for another 5-10 minutes, until onions are golden brown and caramelized. If onion mixture is cooking too quickly, reduce heat slightly. (Low and slow.)
When onions are cooked, raise heat to medium-high, then add thyme and bay leaves and allow herbs to begin releasing aromas, 1-2 minutes. Add wine to deglaze pan. Using a wooden spoon, stir and dislodge and color from the bottom of the pan from the cooking the onions. Cook wine until it’s reduced by half, or almost gone, about 10 minutes, then add beef stock.
Bring soup mixture to a boil, then reduce to a simmer and cook, uncovered, for 20-30 minutes. Check for seasoning with salt and pepper at the halfway point and again at the end. Remove from heat.
Preheat oven to Broil.
Making sure to use oven-safe bowls or ramekins, add soup to bowl. Place stale bread on soup, then top with 50/50 mixture of shredded Gruyere and Emmental cheese. If available, add 1 tsp. of Sherry Vinegar to each bowl before adding the soup, bread, and cheese to broil.
Please under broiler on a lined baking sheet and cook until cheese is melted and bubbling, 4-8 minutes.
Epic Beef Stock
TOTAL TIME: 5-7 Hrs (Most of this time is inactive and your kitchen will smell amazing)
YEILDS 1.5 GALLONS
Ingredients:
2 or 3 beef marrow bones
2 or 3 beef neck bones
3 or 4 large carrots
2 medium yellow onions, quartered
4 garlic, smashed
3 or 4 celery ribs, halved (do not remove leaves)
1 tomato
Salt and pepper to taste
3 gallons of water
Directions:
Preheat oven to 450°F.
Line a rimmed baking sheet with aluminum foil. Place beef bones (both marrow and neck bones) on lined baking sheet. Roast for 1.5 hours.
In a large stockpot, bring 3 gal. of water to a boil. Add roasted bones, garlic, carrots, onions, celery, and tomato, then return to a boil. Once at a rolling boil, lower heat to a simmer. Allow stock to summer/reduce for 4-6 hours.
Skim fat frequently while stock is cooking, reserving if desired for use with other dishes. At the halfway point, and closer to the end of your cook time, check for seasoning with salt and pepper.
Remove from heat, discarding vegetables and bones. Thoroughly strain stock and skim away any unwanted fat. Liquid should have reduced by about half.
If not using within a week, freeze for storage.
