In the world of soups, there are master class dishes, evoking memories of home and hearth. Tomato soup is probably the most quintessential of these, but not too far behind is French onion soup. Pay particular attention to the onions you use. I will suggest what works best, but you are free to try other types of onions for a different result.
SOFTWARE
· 6 T. unsalted butter
· 4 Vidalia onions, sliced and separated
· Kosher salt
· 1 T. garlic, minced
· 7 c. beef broth
· 1/2 t. thyme
· 1 bay leaf
· 4 slices of sourdough bread
· 8 T. Gruyere cheese, shredded
METHOD
1. In a large pot over medium heat, melt the butter
2. Add the onion rings, stirring to coat them with butter.
3. Season with a heavy pinch of kosher salt.
4. Cook for about 30 minutes, occasionally stirring, until the onions reach a caramelized state.
5. Add the garlic, and cook for another minute.
6. Pour in the beef broth and stir, scraping the bottom to get any cooked-on bits.
7. Transfer everything to a slow cooker.
8. Add the thyme and bay leaf, stir to mix.
9. Cover and cook on low for 8 hours.
10. Once the cooking is done, keep warm, and heat the oven broiler to high.
11. Toast the sourdough bread (either under the broiler or using a toaster) and cut in half.
12. Ladle the soup into oven safe bowls.
13. Float a piece of toast on top of each bowl.
14. Top with 2 T. Gruyere cheese.
15. Place the bowls on a baking sheet and slide them under the broiler.
16. Cook until the cheese is melted and slightly brown.
17. Remove carefully (the bowl will be hot) and serve.
18. Enjoy.
VARIANTS
The Vidalia onions will provide a slightly sweet flavor. Spanish onions can provide some heat. The type of onion really can change the flavor composition, so experiment with different ones to find something you like. Provolone cheese also works well. Drape a slide across the top of the bowl before broiling to get that classic look. I like the flavor of sourdough bread, but French bread works well.
