Onions are my new favorite vegetable. I want to eat them sautéed and baked, in soup and on pastries. This onion soup is really delicate and delicious, with just a bit of parmesan it does not have the gloppy topping familiar to most. Perfect for a chilly night.
French Onion Soup adapted from How to Cook Everything by Mark Bittman
6-7 small red onions
4 tablespoons butter
4 cups beef broth
1 cup water
2 tablespoons cognac
several sprigs thyme
salt and pepper to taste
bread for croutons
1 clove garlic
3/4 cup grated parmesan
In a large pot or dutch oven melt the butter over medium low heat. Finely slice the red onions. When butter is foamy and fragrant, add the onions. Turn heat to lowest setting and cook, stirring occasionally, for at least 45 minutes, until onion just start to brown.
Stir in the cognac and thyme and cook for five minutes. When onions are very, very soft and golden, add the stock, water, salt, and pepper. Lightly simmer for 20 minutes, stirring occasionally. Meanwhile, prepare the croutons. Crush the garlic and rub it on the bread slices. Add a dash of salt and pepper to each slice and toast over low heat. Once bread is crisp, remove from oven and brush with just a bit of olive oil.
Place crouton in the bottom of the bowl a ladle soup over it. Sprinkle with parmesan and serve.
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