As promised, here is my favorite French Onion Soup recipe. Years ago, when we lived in South Africa, I found it in a magazine and the author of this deliciousness was Della Smith. Since I have not made it in a while, I decided to use the picture from the original publication. Unfortunately, I don’t know what that was so that is as much disclosure as I am able give. Can you tell I am trying to appease my conscience? Anyway, enjoy Della’s creation!
FRENCH ONION SOUP
In a large heavy pot, heat to medium high:
2 T olive oil
4 T butter
1 ½ lbs thinly sliced onions
2 cloves garlic
½ t sugar
Cook about six minutes, until the edges of onions are dark. Reduce heat to low and continue cooking for 30 minutes. The bottom of the pan will become covered in a rich, brown film. That’s a good thing.
Deglaze the pan with:
2 C beef stock
10 oz dry white wine
Salt and pepper to taste
When it comes to a simmer, turn the heat down to low and walk away for an hour. Don’t cover it.
To serve, top with buttered croutons.
Then add 8 oz shredded Gruyere or Swiss cheese. Put it under the broiler until it is melted and bubbly. Serves 6
Shortcut: If you made the beef burgundy from my last post and had an abundance of broth, use that instead of the liquid in this recipe. That’s on our menu for this week, a good Thanksgiving Eve dinner.