Soupe a l'Oignon au Fromage

Soupe a l'Oignon au Fromage 

French Onion Soup

Makes 4 to 6 servings

(France)

This is my signature soup and the family (even the onion haters among us) love it; my granddaughter Becky however is a purest and refuses to eat it unless it's served in a French Onion Soup bowl replete with garlic crouton, gobs of grated Swiss cheese and topped the Onion Soup Bowl top, I  agree in an ordinary soup bowl its just another soup . . . in the traditional,  handled bowl it's something  special!  Adding an additional bit of Port wine just before serving really bumps up the flavour.

Ingredients

 3 tablespoons extra virgin olive oil

3 tablespoons of butter
3 pounds or about 8 cups yellow  onions,  thinly    sliced
1 tablespoon  chopped garlic
½  cup Port  wine (or to your taste)
2 quarts chicken or beef  broth (or a mixture of both)
Salt and freshly ground black pepper, to taste

for the croutons:

   1  baguette

   2 or 3 large, peeled whole  cloves of garlic

   3 tablespoons of extra virgin olive oil

Swiss (Emmental or Gruyére) cheese, grated 

Preparation

 1.  In a large saucepan over medium heat sauté onions and garlic in the oil and butter, stirring frequently, until the onions caramelize and are golden brown.   Sauté the onions in batches if necessary as you don’t want to crowd the sauteing onions because they won’t caramelize if crowded.  Don’t be afraid to add additional olive oil or butter to each new batch.

2.  When all the onions have been caramelized place them in a large soup pot.  Add the chicken/beef broth. Simmer gently for 45 minutes, stirring occasionally. After about 45 minutes taste the soup and correct seasoning with salt and pepper to taste and add the Port wine. Allow to simmer for another 15 or 20 minutes, taste and adjust seasoning and Port to taste.

3.  While the soup is simmering, preheat the oven to 400° F. Slice the baguette into 2 inch croutons and brush the croutons, top and bottom, with the olive oil and place them on a cookie sheet.  Place the cookie sheet in the oven and toast the croutons until the tops begin to harden.  Take the cookie sheet out of the oven and, one by one, rub the tops of each crouton with the garlic (the harden tops will act as a grater on the cloves).  After each crouton has been thus coated with garlic, turn them over and return to the oven for the other side to toast repeating the garlic rub on that side when it hardens. 

4.  Place one crouton into each French Onion Soup or other ovenproof bowls, ladle in soup into the bowls and sprinkle with grated cheese  and return the bowls to the oven and broil until cheese melts.   Serve immediately.

Next Week's Posting: Brasato alla Siciliana (Sicilian-Style Pot Roast)