ingredients

  • 4 lb onions, sliced
  • ½ cup butter
  • 1 tablespoon olive oil
  • 1 ⅓ teaspoons salt
  • ¼ cup flour
  • ¼ cup sugar
  • ¼ cup fresh thyme, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh sage, chopped
  • 1 teaspoon red pepper flakes
  • 4 whole bay leaf
  • 1 ⅓ teaspoons Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • 8 cups chicken stock
  • 16 cups beef stock strong
  • 2 cups red wine
  • ½ cup brandy
  • 20 slices french bread, toasted
  • 2 ½ cups gruyere cheese, sliced

directions

1. Adjust oven rack to lower-middle position and heat oven to 400 degrees.
2. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot.
3. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
4. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
5. When onions start to brown, add SALT and SUGAR.....Continue to brown.....cook until dark golden brown.
6. Add FLOUR and cook 5 minutes...
7. Add Seasonings and Liquids, Simmer for 45 minutes.  
8. Adjust for flavor.
9. Fill soup bowl with soup, top with toasted bread slice, then with Gruyere cheese slice, and brown under broiler.
10. Original servings: 12

Notes

This version incorporates a technique for cooking the onions based on America's Test Kitchen's version of the soup. It takes a longer time but the results are worth. If you don't have the time, here are the instructions from the original recipe:

1) Saute Onions in Butter & Oil in a large stock pot. Do not stir too often or onions will get mushy and will not brown.
2) When Onions start to brown, add SALT and SUGAR.....Continue to brown.....cook until dark golden brown.
3) Add FLOUR and cook 5 minutes...
4) Add Seasonings and Liquids, Simmer for 45 minutes. Adjust for flavor.

Categories

Web

MacGourmet downloadFrench onion soup with brandy. To import, drag image to your MacGourmet recipe box.

source

James T. Ehler

servings/yield

12 servings

rating