This is my favorite French Onion Soup recipe of all times. The key to a good french onion soup is like great BBQ - you have to go low and slow. This is a very rich and rewarding soup - it takes a while to cook but it is worth the wait. Adapted from Thomas Keller's amazing cookbook - Bouchon.
1 sachet d'épices
8 pounds large yellow onions
8 tablespoons unsalted butter
1 1/2 teaspoons all-purpose flour
Red wine or Sherry wine vinegar
Extra Virgin Olive Oil
6-12 slices Comte or Emmenthaler cheese
It is worth reiterating the importance of cooking the onions slowly so that the natural sugars caramelize rather than brown through high heat sauteing. The onions cook for about 5 hours and need to be stirred often. The soup is also better if refrigerated for a day or two.
How to make it:
Start with slicing the onions length wise and cut along the lines of the onions. Make sure that you trim away any root sections that are still attached. You want to make sure that you get slices in same sizes so that they will cook more evenly. You should have about 7 quarts of onions when you are done.
Melt the butter in a large heavy stockpot over medium heat. Add onions and one tablespoon of salt. Reduce heat to low and stir every 15 minutes.
After about an hours the onions have wilted, and released most of its liquid. Keep cooking the onions slowly and begin to scrape the bottom of the pan, making sure you reach the corners as well. After about 4 hours the onions should be caramelized and have a rich brown color.
Transfer the onions to a smaller pan and add beef stock and satchet. Bring to simmer and cook for another hour until liquid is reduced to 2 1/2 quarts. Season with salt, pepper and vinegar and refrigerate for 24 hours.
Prepare the croutons by preheating the broiler. Cut 12 3/8 inches-thick slices from the baguette and place on baking sheet. Brush bread lightly with the olive oil and season with salt. Place under broiler and toast until golden brown , then turn and brown the other side.
When it is time to finish the soup, return the soup to simmer. Place six flameproof soup tureens on a biking sheet. Add hot soup to tureens and top each serving with two croutons. Lay slices of the cheese over the croutons so that the cheese overlap the edges of the tureens. Scatter grated cheese, filling areas where the sliced cheese is thinner. Place the tureens in broiler for a couple of minutes, until the cheese bubbles, browns and forms a thick crust. Eat carefully - the soup will be very hot!! This is a great recipe - it takes some time to make but you will be rewarded with your guests complimenting you on the best french onions soup that they have ever had!!
Cooking at home
In this section you will find recipes and food experiments that I have tried at home. Some successfully.
Cooking at home