Ingredients: |
Ingredients: SOUP
4 LBS OF ONIONS, HALVED AND SLICE THROUGH THE ROOT, INTO ¼ INCH THICK PIECES.
3 T UNSALTED BUTTER, CUT INTO 3 PIECES.
SALT AND PEPPER
2 ¾ TO 3 CUPS WATER
½ CUP DRY SHERRY
4 CUPS CHICKEN BROTH
2 CUPS BEEF BROTH
6 SPRIGS FRESH THYME, TIED WITH KITCHEN TWINE.
1 BAY LEAF
CROUTONS
1 12 INCH BAGUETTE, CUT INTO ½ INCH THICK SLICES.
8 OZ GRUYERE CHEESE, SHREDDED (2 CUPS)
|
Directions: |
Directions:SOUP: ADJUST OPEN RACK TO MIDDLE POSITION AND HEAT OVEN TO 400º. GENEROUSLY SPRAY THE INSIDE OF A DUTCH OVEN WITH PAM. ADD ONIONS, BUTTER, AND 1 TSP SALT. COOK COVERED FOR 1 HR. (ONIONS WILL BE MOIST AND SLIGHTLY REDUCED IN VOLUME. REMOVE POT FROM OVEN AND STIR ONIONS SCRAPING BOTTOM AND SIDES OF POT. RETURN POT TO OVEN WITH LID SLIGHTLY AJAR AND CONTINUE TO COOK UNTIL ONIONS ARE VERY SOFT AND GOLDEN BROWN. 1 ½ TO 1 ¾ HRS LONGER, STIRRING ONIONS AND SCRAPING BOTTOM AND SIDES OF POT AFTER 1 HOUR. CAREFULLY REMOVE POT FROM OVEN. (LEAVE OVEN ON)
AND PLACE OVER MED HIGH HEAT ON STOVE. COOK ONIONS STIRRING FREQUENTLY AND SCRAPING SIDES AND BOTTOM OF PAN UNTIL LIQUID EVAPORATES AND ONIONS BROWN, 15 TO 20 MIN. REDUCE HEAT TO MED IF ONIONS ARE BROWNING TOO QUICKLY. CONTINUE TO COOK , STIRRING FREQUENTLY UNTIL BOTTOM OF POT IS COATED WITH A DARK CRUST. 6 - 8 MIN. ADJUST HEAT AS NEEDED. STIR IN ¼ CUP OF WATER, SCRAPING POT BOTTOM TO LOOSEN CRUST. 6 - 8 MIN. REPEAT DEGLAZING 2 OR 3 MORE TIMES UNTIL ONIONS ARE VERY DARK BROWN. STIR IN SHERRY AND COOK STIRRING FREQUENTLY, ABOUT 5 MIN. STIR IN CHICKEN BROTH, BEEF BROTH, THYME, BAY LEAF, 2 CUPS WATER, ½ TSP SALT, SCRAP BOTTOM AND SIDES OF POT. INCREASE HEAT AND BRING TO SIMMER. REDUCE HEAT TO LOW AND COVER AND SIMMER 30 MIN. DISCARD THYME AND BAY LEAF AND SEASON WITH SALT AND PEPPER. |
This recipe for FRENCH ONION SOUP is from