I'm working my way through my
French inspired meal plan and it was time for French Onion Soup. I made this version with a slow cooker, and I have to say it was disappointing. After smelling it cooking all day I was expecting a delicious complex flavor but what I got was a bland echo of real French Onion Soup. Then I remembered the last time I made French Onion soup on the stove using
this recipe from
Smitten Kitchen, which I included here for you. This recipe really gives you the rich, deep, savory flavor that you expect from French Onion Soup. Don't forget the sandwiches, together they make a filling, hearty meal perfect for cold and windy fall evenings.
French Onion Soup via Smitten Kitchen
1/2 lb (about 5 cups) thinly sliced yellow onions (a mandoline works well for this)
3 tbsp unsalted butter
1 tbsp olive oil
1 tsp salt
1/4 tsp sugar
3 tbsp flour
2 quarts (8 cups) beef stock
1/2 dry white wine
sliced baguette
Melt the butter and olive oil together in the bottom of a 4 or 5 quart saucepan or dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to low and let them slowly steep for 15 minutes.
After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even deep, golden brown.
After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine then stock, a little at at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 more minutes.
Preheat broiler. Arrange six ovenproof soup bowls or crocks on a large baking sheet and divide the soup among the six bowls. Add 1/2 teaspoon raw grated onion and a tablespoon of grated cheese to each bowl. Stir to combine. Float a slice of baguette on top of the soup and cover with grated Gruyere or Swiss Cheese.
Place the bowls under the broiler for about 5 minutes or until the cheese is melted and bubbly.
1/4 of a baguette
1/2 lb sliced roast beef.
1/4 lb sliced gruyere or swiss (left over from soup)
mayonnaise
Dijon mustard
Slice baguette down the side to create and opening. On the bottom side top with cheese and sliced beef. Place on a baking sheet under the broiler for about 5 minutes until the cheese is melted and bubbly. Slater on mayo and Dijon mustard on top half of baguette. Cut in half.
