Martian Food
Sep 18, 2015

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French Onion Soup

Active time:

Start To Finish:

Difficulty:

Yield: 6

Source: Gourmet Magazine

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photo

Ingredients:

2 lb. medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves (or 1 California)
¾ tsp. salt
½ stick (¼ cup) unsalted butter
2 tsp. all-purpose flour
¾ cup dry white wine
4 cups (32 fl. oz.) reduced-sodium beef broth
1½ cups water
½ tsp freshly ground black pepper
6 ½-inch-thick diagonal slices of baguette
1 ½ lb. piece Gruyère or Comte or Emmental cheese
2 Tbs. finely grated Parmigiano-Reggiano

Directions:

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until the onions are very soft and deep golden brown, about 45 minutes. Add the flour and cook, stirring for 1 minute. Stir in the wine and cook, stirring, for 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While the soup simmers, put oven rack in middle position and preheat the oven to 350°F.

Arrange the bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove the toasted bread from the oven and preheat the broiler. Put flameproof soup crocks in a shallow baking pan.

Discard bay leaves and thyme from the soup and divide the soup among the crocks, then float a bread slice in each. Slice enough Gruyère (about 6 oz. total) with a cheese plane to cover the tops of the crocks, allowing the ends of the cheese to hang over the rims of the crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from the heat until the cheese is melted and bubbly, 1 to 2 minutes.

Notes:

The soup and the toasted bread can be made up to 3 days ahead (but do not add bread or cheese to soup); cool completely, uncovered, then chill the soup, covered, and keep the bread in an airtight container at room temperature. Reheat the soup before proceeding with the recipe.

As you can see in the photo, our crocks were a bit too big, so we didn't get the cheese-hanging-over-the-side effect. It was still really good.  And now we sell smaller crocks which are a perfect size.



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