French Onion Soup
Oh my word, this is so good. I find myself putting an extra slice or two of provolone occasionally
Oh my word, this is so good. I find myself putting an extra slice or two of provolone occasionally
- Carbohydrate 29.4938952683238 g
- Cholesterol 28.7127187590119 mg
- Fat 12.4789005798975 g
- Fiber 2.89165143985864 g
- Protein 22.6967863547848 g
- Saturated Fat 7.39662030063852 g
- Serving Size 1 1 Serving (1166g)
- Sodium 2041.88288717515 mg
- Sugar 26.6022438284652 g
- Trans Fat 0.872809386618563 g
- Calories 320 calories
Step-by-step
- Over medium heat, melt 3 tablespoons of butter and oil. Add sliced onions
- Cover, cook and stir occasionally, until onions are soft and translucent
- Increase heat to high, remove lid, add sugar and salt. Saute stirring often until onions are very soft and DEEP brown.
- Reduce to medium heat and sprinkle flour in pan, STIR CONSTANTLY for 2-3 mintues.
- Add 2 cups of stock and stir, then add rest of stock and wine, season w/ salt and pepper, and simmer for 30 minutes uncovered.
- Preheat oven to 425, butter the slices of french bread (or I've even used hamburger buns) and let them brown.
- Add some soup to oven safe bowl, then place bread on top and add more soup. Cover with a couple of slices of provolone and place under broiler until cheese is metled and slightly browned on top. ENJOY
Yellow onions demand patience because rushing their transformation leads to pale, watery broth instead of deeply savory results. When three pounds of sliced bulb are introduced to butter and oil, covering the pot traps moisture so the cellular walls break down completely before browning begins. Leaving the lid on too long prevents the crucial Maillard reaction required for deep color, yet turning the heat past medium prematurely burns the natural sugars rather than caramelizing them evenly.
Sprinkling one tablespoon of flour over the browned alliums requires two to three minutes of constant stirring to cook out the raw starch taste, which otherwise ruins the body of the eight cups of beef stock. Deglazing the pan with two cups of dry white wine cuts through the heavy fat from the six tablespoons of butter, balancing the richness of the final bowl. Because broilers heat unevenly across oven racks, monitor the provolone closely during the final melt to prevent bitter burning.
Standard oven-safe ceramic crocks work best for tolerating the 425-degree thermal shock, though standard ramekins or even sturdy baking dishes function adequately if deep enough to hold the floating bread without spilling over the rim.
