“Cooking is like love; it should be entered into with abandon or not at all!” -Julia Child

Considering the fact that I am brutally single, I will enter the kitchen to make this soup with abandon. Julia would be ok with that, right?

I had never made French onion soup before I went to culinary school, but after I realized the staggering gap between effort and outcome of this soup it became a staple for me during the winter months.

It’s not a quick meal, but it’s definitely worth the wait once you get to slurp the soup into your mouth.

 

Don’t slurp, that’s bad manners.

Or Slurp.

Whatever strikes your fancy.

Just let it cool for a few minutes when you take it out of the oven to avoid burning the the woo-ha out of the roof of your mouth on all the ooey gooey melty cheese…the restraint will be difficult but your tastebuds will thank you.

Ingredients: makes 4 small bowls

1 1/2 pounds (about 5 cups) thinly sliced yellow onions

3 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon salt, plus additional to taste

1/4 teaspoon sugar in the raw

3 tablespoons all-purpose flour

2 quarts beef stock

1/2 cup dry white wine

Freshly ground black pepper

3 tablespoons brandy

Topping: for each bowl

2 slices french bread, toasted

1/2 cup or 1 slice gruyere cheese

 

Recipe:

Melt the butter and oil together in the bottom of a 4- to 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 real 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 a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer for 30 to 40 more minutes. Stir in the brandy.

Thennnnnn

Preheat oven to 325. Arrange four ovenproof soup bowls or crocks on a large, foil-lined baking sheet.  To each bowl, add the french bread slices and gruyere cheese on top of it; how much you use will be up to you.

Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.

 

Oh the ooey gooey goodness!