French Onion Soup Recipe
by Kimberley Thompson, Tastemaker in Residence
So I pass on a special winter recipe to you...one I made for my late father...at the little bungalow up north.
For a bit of Kimberley's soup prepping narrative...go to Savory Soups.
Ingredients - The Soup Recipe
4 Vidalias sliced thin and separated
1/2 stick butter
2 to 3 quarts good beef stock (depending if you like broths or substance)
4 Parmesan rinds, from your local cheese shop
2 generous sprigs thyme, rinsed
4 oz. Stilton cheese, crumbled
1 to 2 cups real apple cider
2 cups shredded Gruyere
Instructions
- In a large stock pot, slowly caramelize the onions in the butter. (At this point, I usually stop and make the croutons.)
- Once caramelized (about 20 minutes), add the stock, the rinds and the thyme. Heat to a bare simmer uncovered for 20 minutes; then stir in the crumbled Stilton, smashing any bigger pieces against the side of the pot. Pour in the apple juice.
- Reduce heat until ready to serve.
Ingredients - The Crouton Recipe
1 narrow French baguette, sliced lengthwise.
4 Tbsp. of good olive oil with 1 clove of smashed garlic in it (allow to sit 10 minutes)
2 cups shredded Gruyere
Instructions
- Split baguette lengthwise; toast cut side up under broiler until lightly toasted.
- Remove from oven and brush tops with garlicky olive oil.
- Evenly place shredded Gruyere on top of each long half.
- Gently press on cheese to adhere.
- Cut each half into 4 inch sections, place on broiler pan and put back under broiler to gently melt. No need to brown during this step.
To Assemble Soup and Croutons
- Pick out and discard parmesan rinds and sprigs of thyme
- Then put hot soup in oven proof bowls; equally dividing the onions. Don't worry if you seem to have too much broth to use...see below.
- Set crouton on top each bowl and top with the remaining shredded Gruyere.
- Pop in the broiler until the cheese bubbles and browns.
- Remove carefully from oven....very hot.
Serve and enjoy!
Cooks Note
If you ever have extra of this soup-either freeze as is or puree and freeze. I freeze my puree in small snack bags; about a 1/2 cup or so in each.
Add to any gravy...it will raise it to the sublime!