French Onion Soup.

[wakemeupwhenitsover]

It's probably a little late in the year, but this is one of the best Onion Soups I've had & hands down the easiest.

(Soupe à l'Oignon)

SERVES 6

Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. To make it, you'll need six sturdy ceramic bowls that may be safely placed under the broiler. This recipe is based on one in Bistro Cooking by Patricia Wells (Workman, 1989).

1 cup white wine
1⁄2 cup plus 3 tbsp. sherry
10 tbsp. butter
1 tsp. sugar
3 large yellow onions, thinly sliced
Kosher salt and black pepper, to taste
6 sprigs flat-leaf parsley
6 sprigs thyme
2 fresh bay leaves
2 qts. Beef Stock
12 1⁄2"-thick slices baguette
2 cloves garlic, smashed
6 cups grated gruyère cheese
2 cups finely grated parmigiano-reggiano

1. Heat oven to 425°. Combine wine, 1⁄2 cup of the sherry, 8 tbsp. of the butter, sugar, onions, and salt and pepper in a 9" × 13" casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40–45 minutes. Remove casserole from oven, cover with foil, and continue braising in oven, stirring occasionally, until caramelized, about 1 hour more. Keep the onions warm.

2. Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and stock into a pot and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more.

3. While the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5–7 minutes. Rub the slices generously with garlic and set aside. Discard any remaining garlic.

4. Heat broiler with rack 6" from element. Arrange 6 heatproof bowls on a foil-lined sheet tray, divide onions and broth between bowls, and stir together. Place 2 baguette slices in each bowl; top each with about 1 cup gruyère and about 1⁄3 cup parmigiano. Broil until cheeses are browned and bubbly, 3–5 minutes. Serve immediately.

http://www.saveur.com/food/classic-recipes/french-onion-soup-21017513.html#comments

[Tab]

1. There's also an interesting recipe in one of the last Cook's Illustrated

Either sounds like a good thing to make in the winter. I love onion soup. Have to pass on the cheese topping, though - the lactose in it takes its toll on me. Not good when combined with something liquid and oniony.

[flamin lib]

2. I love onion soup. My version is very like that but I add a jigger or

two of Jack Danial's Black and allow it to cook out. JD has a wonderful smokey flavor and is a good southern substitute for brandy. Personally don't care for it to drink but great with beef in almost any variation.

Also great in mushroom soup. Mushrooms stewed in beef broth with a little onion, thyme and a jigger of JD.

[hippywife]

3. Just reading that

is making me drool. Sounds fabulous! Also sounds like the perfect recipe for it.

[Phentex]

4. BUMPING this to report...

I am trying the slooooooooooooow Cook's Illustrated version of French Onion soup today. Hours and hours...but I've had this on my mind for weeks now and decided today is it!

Have any of you tried it?

[housewolf]

5. Red Onions

I've made Cooks Illustrated's French Onion Soup recipe with red onions... I'll never go back to yellow onions again!.. Oh my gosh, French Onion Soup made with red onions is truly something to behold!

[Phentex]

6. They dissed the red onions in this version...

said they tried sweet, yellow and red and the yellow is the one they recommend. (?)

It tasted great but was still a lot of work for a soup!