Friday, February 14, 2003
By just calling it onion soup. And by adulterating it with Japanese sake, using red wine instead of white wine, and beef stock instead of chicken stock. But it still turned out quite tasty. So the following recipe, from cooking.com, is not necessarily to be taken literally.
2 tablespoons (1/4 stick) butter
10 cups thinly sliced onions (from about 5 large)
1 cup dry white wine
10 cups chicken broth or water
Three 3-inch pieces baguette, halved diagonally
1 cup grated Gruyere cheese
Melt butter in heavy large pot or Dutch oven over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth. Bring to boil over medium-high heat. Reduce heat simmer until flavors blend, about 15 minutes. Season with salt and pepper.
Ladle soup into flame-proof bowls. Top with bread & sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper. OR: Arrange bread on baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve.