Tuesday, November 29, 2011

French Onion Soup

Wow. This soup is extremely delicious but very rich! Be sure to eat this when you're 100% certain that a beach holiday is months away. It's so beautifully luxurious and fatty and topped with ooey gooey cheese. I bet there are enough calories in one cup to suffice your daily caloric intake but guess what people- Life Is Short and to maximize its pleasure you must love, laugh and indulge in good food!

7 large onions, thinly sliced
4 beef bones with marrow
5 sprigs of thyme
1 cup white wine
6 cups chicken or beef broth
1 tablespoon flour
1 french baguette
1/4 cup grated parm
1 cup grated gruyere cheese
2 tablespoons butter
2 tablespoons extra virgin olive oil
salt and pepper to taste

Line a baking tray with tinfoil, place the bones on top and heat in a 425 degree oven until both sides are brow (30 min). Reserve the bones. Place the cut pieces of baguette on the fat that the bones released and coat both sides as much as possible. Return to the oven and cook until lightly toasted. Reserve.

In a large dutch oven  heat butter and olive oil. Add the onions, cooked bones and thyme. Cook on medium heat, stirring often until the onions become nice and brown (30 minutes). Add a good dash of salt and pepper. When the onions have reduced and are a rich dark brown add the flour. Mix well until it completely combines.  Remove 1/4 of  the onions and add the wine. Bring to a boil and reduce by  3/4. Add the stock and cook on a simmer for 1 hour. Return the reserved onions to the pot and fish out the bones. Taste it- does it lack flavour? If so add salt..

Fill 4-5 oven proof bowls 3/4 of the way up and top with toasted baguette and a good amount of parm and gruyere. Place on a baking tray lined with tin foil and put it in the oven with the broiler on high until the cheese bubbles and melts!

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