Fine Cooking's French Onion Soup

"Molly Steavens strikes again. From Fine Cooking 47, pp. 49-51 Quebec? see new site"
 
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photo by littlemafia photo by littlemafia
photo by littlemafia
photo by littlemafia photo by littlemafia
Ready In:
15mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • In a large, wide soup pot , melt the butter over medium heat. Add the onions and season lightly with salt and pepper. Cook the onions gently, stirring frequently, until they're very soft and have begun to turn a dark straw color, 35 to 45 minute.
  • When the onions are ready, stir in the flour and cook for 3 to 4 min., stirring frequently.
  • Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 minute Add the broth, toss in the tied herbs, and bring to a simmer.
  • Season to taste with salt and pepper and simmer for 20 to 30 minute to infuse the broth with onion flavor; the onions should be soft but not falling apart. Remove the herb bundle and taste the soup for seasoning. If making ahead cool and refrigerated up to a few days.
  • To serve -- Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min.); set aside. Increase the oven temperature to 450°F Bring the soup back to a simmer.
  • Set six ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful (about 1/4 cup) of the grated Gruyère. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 minute.
  • Melted, bubbly, just barely golden cheese is what you're after. Serve the soup right away, while the crock is hot and the cheese is still gooey.

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Reviews

  1. Really flavorful soup and very easy to make. I topped mine with smoked gruyere and it was lovely. Will definitely make again!
     
  2. Easy and tasty recipe! I had to skip the cheese as I was recovering from a cold and didn't feel like adding it, but next time I will.I'm confused by the other review and I read your recipe several times.Thanks for sharing.
     
  3. A great tasting soup to add to my 'Soup Lovers cookbook'. Wonderful aroma when cooking, flavorful and one that has already seen a rerun. I wasn't able to find the oregano oil but made up an infusion, let it mellow and it worked very well. Other then using regular mushrooms because of availability, made as posted and we enjoyed. Thank you Philocrates for passing along your special recipe for Onion Soup.
     
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RECIPE SUBMITTED BY

AND that is the end of this. If the phone doesn't ring? It's me. If you are looking to ask me a question? I'm not here. I won't answer. I do not assure you that the ingredients, amounts or even the directions in any recipe under my two accounts are correct due to the bad directional pointer in the database that is causing problems with the amounts or ingredients. I will also NOT assure you they are correct when the site claims they are fixed. Use at your own risk. They will be correct on my site. End of story. Sigh.. OK IF YOU ARE LOOKING FOR JESSIE'S KEY LIME PIE? Google the name. It's all over the net. ~~~~~~~~~~~~~~~~~~~~ The opposite of the religious fanatic is not the fanatical atheist but the gentle cynic who cares not whether there is a god or not. - Eric Hoffer And no I didn't let the door hit me on the ... on the way to my site at <A HREF="http://chef.philocrates.tripod.com">Philocrate's recipes </A> where at least I can take responsibilty for mistakes in recipes.
 
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