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.