Monday, January 16, 2012

Creamy French Onion Soup

Tasting this soup reminded me of the scene in a movie where a hapless cook accidentally uses sugar instead of salt in her recipe.  Except here, I followed the recipe exactly.  I think the original recipe accidentally instructs you to add 3 tbsp instead of 3 tsp of sugar - and even still, I think that'd be pushing it.  So, I adjusted the recipe below to just 1 tsp.  

Love that my husband still ate the soup anyway, though :)

Also, make sure your soup isn't too close to the broiler - it will burn if you try and leave it in there for 7 minutes!

Creamy French Onion Soup
Give Me Flour, serves 4

4lb varied onions, sliced
3 thick slices bacon, chopped
1 tsp salt
½ tsp pepper
1 tsp sugar
2oz all-purpose flour
½ cup white wine
5 cups beef stock
Bouquet garni (bay leaf, 1 sprig rosemary, 3 springs thyme)
8-12 slices French baguette (preferably from the day before)
1-3 garlic cloves
5 ox grated Parmesano reggiano

In a large saucepan, sauté bacon in medium high heat until crisp. Add butter and let it melt completely. Add onions, sugar, salt and sauté in medium heat until brown in color and well caramelized. This step may take 30 minutes to an hour and requires some attention.

Add flour and sauté for extra 2 minutes, stirring constantly to avoid lumps. Add white wine and keep cooking for 3 more minutes. In this stage, the onions may be looking like a thick batter. So, add beef stock slowly, until the “batter” is completely solved and the soup looks homogeneous.

Add bouquet garni, freshly grounded bleck pepper and ajust salt. Continue cooking for about 15 miutes or until soup looks thick and creamy.

Meanwhile, prepare the bread. Cut garlic glove in halves and rub the cut face in each slice of baguette. Set them aside.

To serve you can either use individual oven-proof soup bowls, bread bowls* or one large casserole dish. Heat the oven (broiler) to 350˚ F. Pour the soup into the dish of your choice, cover with the toast and sprinkle with cheese. Put into the broiler for 5 minutes or until the cheese bubbles and is slightly browned. Serve immediately. Makes 4 servings.

1 comment:

  1. Hi Jennifer!! I just found out you made my recipe and I can't tell you how happy I am!!!
    I like to track my stuff to see what people are doing/making, what they are saying and if there's something to concern about. And I'm glad you brought out an important point, the amount of sugar.
    Well, first I have to say it's not wrong, it really calls for 3 tablespoons of sugar. My recipe is an adaptation of a classic one I learned to make during my years of cooking school and believe or not, I already reduced the sugar here.
    In fact the sugar helps a lot during the caramelization process and "accentuates" the sweetness of the onions.
    But I totally understand your concern, it can seems a lot and do tastes sweet depending on the type of onion you are using. Thanks again and feel free to change it according to your taste!!