There’s nothing like a steaming bowl of onion soup on a cold winter night. This genius dish, designed to give new life to stale bread and long-stored onions, is very easy to make and so good it’s fou. This recipe serves 4 as a first course or 2 as an entrée.
3 slices bacon (you can substitute 4 tbsp. olive oil or butter)
3 medium onions
1 cup red wine
4 cups chicken or beef stock
1 tsp. Herbs d’Provence
8 slices hard, stale old baguette
8 slices (or thereabouts) cheese – Racette, Gruyere or Stilton work great, but just about any kind you like will do.
Fry the bacon in a good heavy Dutch oven. Meanwhile, peel the onions, cut them in half and slice into fine half-rings.
Remove bacon when it is done and set aside. Put onions into the bacon drippings and fry over medium high heat until they start to wilt and become a little stringy.
Add Herbs d’Provence and wine to the onions and cook, stirring occasionally until all the wine is absorbed.
Add the stock and bring to a boil (I nuke the stock while the wine is reducing to jump start this process) and simmer about 10 minutes, or until onions are completely done.
Turn on the broiler
Place 4 serving bowls onto a cookie sheet and ladle equal amounts of soup into each one
Top each bowl with a couple slices of bread and cheese.
Place cookie sheet with bowls under the broiler and toast until bread is brown and cheese is melted, usually a just minute or so.
A cool weather French film is perfect the accompaniment. May we suggest?
|A Heart in Winter (1992)|
|Paris je t'aime (2006)|
|Avenue Montaigne (2006)|