Why is this soup so fabulous, you ask? Well, I've got two really good reasons for you. Honestly, two separate, yet equally good reasons for the fabulousness of this soup. Here they are, in no particular order:
1. It tastes really great. No, wait. Make that fabulous.
2. One of my What's Cooking? girls, Jessica of My Baking Heart, gave me this "Fabulous Blog" Award.
Of course, I had to find a fabulous recipe to post with it. The fabulous fashionista in the award graphic seems to be very Parisian to me. I can just picture her sitting at a sidewalk cafe in Paris with a very chic group of friends, sipping wine and enjoying each others' company. They may not be eating French onion soup, which is (very sadly) not the most graceful of entree choices. Honestly, if you're cooking for a date who isn't already completely snagged, don't make this. That said, I love this soup and the fabulous French lady in the award probably eats it when nobody is looking.
As a recipient of this award, I am charged with bestowing it upon five other bloggers who embody kitchen fabulosity. I've chosen these five ladies for the variety of their posts, range of cooking skills, and general fabulousness:
Katie of Good Things Catered
Annie of Annie's Eats
Elly of Elly Says Opa!
Joelen of Joelen's Culinary Adventures
Stefany of Proceed with Caution
Fabulous French Onion Soup
2 1/2 lb. yellow onions
3 TBSP unsalted butter
1 TBSP canola oil
pinch of sugar
salt and freshly ground pepper, to taste
2 c. light red or dry white wine
8 c. beef stock
1 bay leaf
6 slices coarse country bread, each 1 1/2 inches thick
3 c. shredded Comté or Gruyère cheese
1. Using a mandoline or sharp knife, thinly slice the onions lengthwise. Set aside.
2. In a large, heavy pot over medium-low heat, melt the butter with the oil. Add the onions, cover and cook, stirring occasionally, adding the sugar and seasoning with salt and pepper, until the onions are meltingly soft, golden and lightly caramelized, 25 to 30 minutes.
3. Add the wine, increase the heat to high and cook until the liquid is reduced by about half, 8 to 10 minutes.
4. Add the stock and bay leaf, reduce the heat to medium-low and let the soup simmer, uncovered, until it is dark and fully flavored, about 45 minutes. If the liquid is evaporating too quickly and the soup seems to taste too strong, add a little water, then cover the pot and continue cooking.
5. Just before serving, preheat an oven to 400°F. Arrange the bread slices on a baking sheet and toast, turning once, until golden on both sides, 3 to 5 minutes per side. Remove from the oven and set aside.
6. Remove the bay leaf from the soup and discard. Arrange 6 oven-proof soup bowls on a baking sheet and ladle the hot soup into the bowls. Place a piece of toast on top of each bowl and sprinkle evenly with the cheese. Bake until the cheese melts and the toasts are lightly browned around the edges, 10 to 15 minutes. Serve immediately. Serves 6.
One year ago: Martha Stewart's Chocolate Chip Cookies and Vanilla Kipferl