French Onion SoupFrom rescue_ranger 5 years ago
- Soup: shopping list
- 6 tablespoons unsalted butter, cut into 3 pieces shopping list
- 6 large Sweet yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow) a mandolin makes cutting very easy shopping list
- sea salt shopping list
- 2 cups water, plus extra for deglazing shopping list
- 1/2 cup dry cognac shopping list
- 4 cups low-sodium chicken broth if not homemade use Swanson Certified Organic Free Range Chicken Broth shopping list
- 2 cups Demi-glace Gold - French Demi-glace shopping list
- 6 sprigs fresh thyme, tied with kitchen twine shopping list
- 1 bay leaf shopping list
- ground black pepper and sea salt to taste shopping list
- cheese Croutons: shopping list
- 1 small baguette, cut into 1/2-inch slices shopping list
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups) shopping list
How to make it
- For the soup:
- 1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
- 2. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 3/4 to 2 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
- 3. Carefully remove pot from oven and place over a medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 20 to 30 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 8 to 10 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
- 4. Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 8 to 10 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the cognac and cook, stirring frequently, until the cognac evaporates, about 5 minutes.
- 5. Stir in the chicken broth, the Demi-Glace, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
- 6. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and slow simmer for 45 minutes. Remove and discard herbs, then season with salt and pepper. Return to a slow simmer for another 15 min.
- 7. At this time you can ladle into oven safe crocks and follow the remaining steps bellow, or allow the soup to cool and then refrigerating for a few days to allow the broth to slowly “AGE” for full flavor.
The Cookrescue_ranger New Baltimore, VA
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