Monday, April 4, 2011

French Onion Soup

I am in the process of doing a cookbook review and did I hit paydirt with this book, Simple Suppers by Jennifer Chandler.  Have any of you checked out this book?   It is loaded with great recipes; so much so, I couldn't choose which ones to try.

Kaitlin picked out two she really wants me to make and I will post them.  Jennifer's French Onion Soup recipe was calling my name.  I've been looking for a good French Onion Soup recipe and this was was amazing!

So simple to make, A.J. is still talking about it.  This French Onion Soup recipe is now an Aucoin family favorite.  It has a wonderful but not poverpowring onion flavor and a gooey, cheesy topping.  How could anyone turn down something so comforting no matter if the weather is cold or just a little bit chilly out?

Check out the picture of the soup from the book!
 Talk about food porn.  The picture first enticed me, then I read the list of ingredients and the cooking method and was sold.

Okay enough babbling, let's cook some French Onion Soup.








Cast of Characters:

1/2 cup unsalted butter
6 cups thinly sliced yellow onions (about 4 large onions)
2 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 tablespoons cognac
1 cup dry white wine
3 tablespoons all purpose flour
8 cups beef stock
Kosher salt and freshly ground black pepper
1 baguette, thinly sliced into at least 8 rounds
1-1/2 cups grated Gruyere cheese



In a large stockpot or Dutch oven over medium heat, melt butter.  Add onion, garlic bay leaves, and thyme and cook, stirring often, until soft and caramel colored, bout 20 to 30 minutes.



Add cognac and cook until the liquid is almost evaporated, a bout 2 minutes.  Add the white wine and simmer uncovered until the wine has almost evaporated, about 8 minutes.  Dust the onion mixtures with the flour and stir to coat.  Cook until thickened, about 2 minutes.



Pour the beef stock and raise heat to high.  Bring the mixture to a boil .  Lower the temperature to medium and simmer uncovered, until the flavors have melded, about 15 minutes. 



Season with salt and pepper to taste, discard the bay leaves and the thyme sprigs.



Preheat the broiler.  Toast the bread lightly.  Ladle the soup into ovenproof bowls.  Top each bowl with 2 slices of the toasted bread and 1/4 cup of cheese.  Broil until the cheese is melted, about 3 to 5 minutes.



Serve hot, enjoy, smile and moan and watch the face of sweetie light up as he enjoys this comforting treat!

I'll post a couple more from this book this week.



12 comments:

Mr. Bill said...

What a great book!! You compelled me to buy it today with my Kindle download! Love that technology.

Aggie said...

this is my husband's favorite soup, one of mine too. Will keep an eye out for that cookbook!

gigi said...

Lucky you! I love cookbooks and have way to many!
But French Onion soup is one of my favorites, yum! Can you just make it for me and run some right over? I am sure yours is much better than what I can make, please...

The Blonde Duck said...

It sounds delicious!

The Japanese Redneck said...

Sounds like a good cookbook.

That soup looks so good!

Chef E said...

This looks great! I love this soup and often order it out...and btw you can babble all you want!

Helene said...

I have never heard of that cookbook before. I love making French Onion Soup. It's so good.

Cheryl said...

Ohh wow wow wow, my number one favorite soup in the world, I love the short ingredient list!

teresa said...

mmmm, i just love french onion soup, this looks incredible!

Barbara said...

First time I've heard about this cookbook, but the title alone would make it worth the price!
Fabulous recipe for onion soup.

Sell WoW Account said...

Oh how I love the look of the caramelized onion! But I'm not much of a fan of onions though. Well I bet this one tastes good and deserves to be tried.

Sell WoW Account

Chris said...

I have not seen Simply Suppers yet, it does sound like a good cookbook. It sounds like a good one. Cognac on the onions, I can imagine the smell as the sweet alcohol steams off of the caramelized onions.