Snow Day Soup: The French Onion
This simple soup is a true testament to the power of nature.
French Onion Soup might be the most underrated soups of all time (despite the outcome of the LeBatard Show Poll). Its takes very few ingredients, it's rich, it involves melted cheese, and it's actually really good for you.
Almost no one agrees on the origin story for this soup, which is probably the most french thing about it. Some say it was created late one night by a french king who found himself very hungry. Others say it derives from the Romans, who did in fact use to toss onions in broth and drink it. But me? I personally believe its origins are truly grounded in its reputation as a poor man's soup that has evolved over time. The humble onion is prevalent in French and throughout Europe, and this extremely nourishing soup can be made by anyone with an onion, a bit of bone for broth, and some salt, all of which were easily obtained by peasants throughout the centuries. I also like to think that this kind of soup kept many a family alive during the rations necessitated by last century's world wars. At any rate, it is a miracle, and making this soup is very nearly a spiritual exercise.
The key to this soup is not to rush it. It will taste like onions boiled in water if you rush, which would be a serious crime committed against this thaumaturgical vegetable.
Ingredients:
1 tsp butter
1 small-medium onion of your choosing (I used a sweet yellow onion)
1/4 cup cognac or brandy
1/2 liter beef bone broth
gruyere to top (1/4-1/2 cup grated)
Sliced baguette pieces
To Make:
Slice your onions lengthwise (top to bottom) to create full onion strands.
Warm the butter on medium-high in a saucepan.
Once it melts and starts to bubble, add the onion slices and a dash of salt. Turn the temperature down to low.
Let the onions cook down low and slow for a while, stirring occasionally. At least 20-30 minutes, if not more. They will start to caramelize.
Once most of the onions are caramelized to a deep brown, add the cognac or brandy to deglaze. Allow that to cook down for two minutes.
Add broth with another 1/2 liter of water, stir, and leave on low for 3-4 hours. Stir every hour or so.
Once this has reduced by at least half, add any remaining salt to taste.
To Serve:
Pour the soup into oven-safe ramekins. They should hold at least a cup of liquid.
Turn the broiler on high (you could also use a kitchen torch, but I don't like using butane around food).
Add a slice of baguette bread to the top.
Sprinkle the cheese on top of the soup in each ramekin, then place under the broiler.
WATCH! The broiler can really mess you up. As soon as the cheese is bubbly and brown on top, remove from the oven and let cool slightly before serving in the ramekin.
Bon Appetit!