Best french onion soup(slow and quick versions)

Just to make sure that all is disclosed……I burnt the first verion of the onions but the broth was great… So I ended up keeping the broth and redid the onion using the quicken version (see below)

INGREDIENTS

  • Soup
  • 3tablespoons unsalted butter, cut into 3 pieces
  • 6large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
  • Table salt
  • 2cups water, plus extra for deglazing
  • 1/2cup dry sherry
  • 4cups low-sodium chicken broth (see note)
  • 2cups beef broth (see note)
  • 6sprigs fresh thyme, tied with kitchen twine
  • 1bay leaf
  • Ground black pepper
  • Cheese Croutons
  • 1small baguette, cut into 1/2-inch slices
  • 8ounces shredded Gruyère cheese (about 2 1/2 cups)

INSTRUCTIONS

  1.  

    1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

    2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

    3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

    4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

    5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

     

TECHNIQUE

GOLDEN ONIONS WITHOUT THE FUSS

 

Forget constant stirring on the stovetop. Cooking onions in the oven takes time but requires little attention.

 

1. RAW: The raw onions nearly fill a large Dutch oven.

2. AFTER 1 HOUR IN OVEN : The onions are starting to wilt and release moisture.

3. AFTER 2 1/2 HOURS IN OVEN : The onions are golden, wilted, and significantly reduced in volume.

TECHNIQUE

TRIPLE DEGLAZE

Most recipes for French onion soup call for deglazing-—loosening the flavorful dark brown crust, or fond, that forms on the bottom of the pot-only once, if at all. The secret to our recipe is to deglaze the pot at least three times.

 

This is what I had to redo…….

INGREDIENTS

  • 6 Yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
  • Table salt
  • 3tablespoons unsalted butter, cut into 3 pieces
  • 2cups water, plus extra for deglazing
  • 1/2cup dry sherry)

INSTRUCTIONS

  1.  For the soup: Combine onions and 1 teaspoon salt in large microwave-safe bowl and cover with large microwave-safe plate (plate should completely cover bowl and not rest on onions). Microwave on high power for 20 to 25 minutes until onions are soft and wilted, stirring halfway through cooking. (Use oven mitts to remove bowl from microwave and remove plate away from you to avoid steam burn.) Drain onions (about 1/2 cup liquid should drain off).

    2. Place Dutch oven over medium-high heat and melt butter before adding wilted onions. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

    3. This is where I added in the previously prepared broth and it worked great

SLICING ONIONS

 

Slicing against the grain results in cooked onions with a lifeless, stringy texture. Onions that are cut pole to pole maintain their shape during the soup’s long cooking process.

 

Halve onion pole to pole, cut off root end of onion, then peel. Place flat side of onion on work surface, then slice from pole to pole into 1/4-inch-thick slices.

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One thought on “Best french onion soup(slow and quick versions)

  1. […] FRENCH ONION SOUP […]

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