Tuesday, October 4, 2011

French Onion Soup


 
One of my favorite soups in the world is French Onion Soup.  I have an incredibly hard time seeing it on a menu and NOT ordering it.  Not sure if it is the salty goodness, the incredible Gruyere cheese or the English muffin soaked in the soup that makes it so delicious but regardless it is a personal favorite.  I looked at a bunch of recipes and basically combined Rachel Ray's and Ina Garten's.  In my modest opinion it is pretty freaking good!

French Onion Soup

1 stick butter
6 medium onions, thinly sliced 
1 shallot, sliced
3 cloves garlic, minced
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried 
2 pinches sugar, added to the onions as they caramelize
1/2 cup dry sherry
6 cups beef stock
4 English Muffins, toasted
2 1/2 cups shredded Gruyere cheese
1/2 teaspoon white pepper
 
Heat a deep pot over medium to medium high heat. 
Work next to the stove to slice onions. Add butter to the pot. 
 
Add garlic, shallots and onions to the pot as you slice them. 
 
 
When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add sugar as the onions caramelize.  
 
Add bay leaf and sherry to the pot and deglaze the pan drippings. 
 
Add 3 cans stock and 3 cans consomme and cover pot to bring soup up to a quick boil.
 
Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted muffins on soup and cover each bowl with a mound of cheese. 
 
 
Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.
Annie thought it looked pretty awesome too!

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