Recipe #4 - French Onion Soup

Over the past week the weather has turned cold reminding us that Fall has arrived. This picture is a reminder that somewhere in the world it is warm and sunny. It was taken on our culinary experience in the Caribbean when the girls enjoyed "French Onion Soup".

This full bodied soup is rich in goodness that will warm your heart and soul. The recipe is based on Julia Child's "Onion Soup", page 43 in Mastering the Art of French Cooking. Kern has altered the recipe to suit our tastes. As a bonus, the soup freezes well - unthaw in the fridge and enjoy later on a cold winter's night. Just add the cheese and Paris toasts. Bon Appetit!

French Onion Soup

2 ½ lbs of diced yellow onions

6 shallots

3 Tb butter or buttery taste becel

1 Tb olive oil

1 tsp salt

¼ tsp sugar (helps the onions brown)

8 cups boiling broth (3 x 900 ml containers of Knorr Swiss Simply Beef Broth)

½ tsp Worchester sauce (optional)

½ cup Dry white French Wine

3 Tb Cognac or Brandy

3 Tb flour
Paris toasts

¼ cup Gruyere cheese per bowl

Cook the diced onions over medium heat with the butter and oil in a covered heavy bottomed 4 quart saucepan for about 15 minutes. Remove cover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep golden brown. You need to be careful that you don’t burn the onions during the last 10 minutes. When the onions have browned, sprinkle the flour and stir for 3 minutes.

Add boiling broth to the onion mixture, making sure you stir and scrape the bottom of the saucepan. The flour will help thicken the soup. Simmer partially covered for 30 to 40 minutes, skimming occasionally. Correct seasoning. The onions should be in suspension.

Preheat oven to 325 degrees

Add cognac or brandy to the soup and pour into French onion soup bowls, add Paris toasts and grated Gruyere cheese. Bake for 20 minutes in the oven. Then set for a minute or two under a preheated broiler to brown top lightly. Serve immediately.