I like French onion soup a lot. When it’s good, it is both sweet and savory with complex flavors and you get all those different textures. But it takes a long time to make. I use a version of the Cook’s Illustrated recipe that was published in the January 2008 issue.
- Peel and slice 4 lbs of onions. Cut them about ¼ in thick along the lines of longitude. If you cut them the other way they will disintegrate.
- Put them in a Dutch oven coated with cooking spray and 3T of unsalted butter (Do I really need to specify unsalted? Always get unsalted butter!)
- Cover and put in a 400F oven for 1 hour
- Stir, and put cover slightly ajar and cook for another 90 minutes
- Put on cooktop, stir and boild off the liquid.
- After about 15 minutes, let them sit so the bottom browns deeply – about 8 minutes
- Add ¼ cup water and scrape the fond off of the bottom of the pot.
- Let it sit for another 8 and scrape again. Do this a couple more times.
- Add ½ cup sherry, and simmer it away.
- Scrape it off again and add:
- 4 cups chicken stock
- 2 cups of beed stock
- 6 sprigs thyme & a bay leaf ties up together.
I use an enameled Dutch oven. I have two from Le Cruset, a big one and a medium one, and use the big one for this dish. I also have a cast iron Dutchy, but I don’t use that anymore.