French Onion Soup

Thanks Betsy for setting up Fried Family last summer!

This is my first entry on Fried Family, mostly because my brain has been fried these last months. I plan to post at least a couple times a month, in the future with pictures.


The subject is French Onion Soup--probably my favorite soup to order anywhere, especially in winter, simply because of the rich onion flavor, the crunchy crouton bread that soaks up the broth at the bottom of the crock, and the layer of melty cheese on top.

Bets--we thought this would be a big hastle. I agree it would be tricky for a crowd, but for two, in 4' ramekins, it was a cinch. The most time intensive part was waiting for the onions to soften into a gooey mess (Bitman says 30 minutes!), but otherwise it was pretty low maintence. I made my own croutons by sauting cubed bagette bread in olive oil until browned.





As my first real meal post-stomach flu and before launching into the new semester tomorrow, it hit the spot. We used Mark Bitman's recipe from the wonderful "How to Cook Everything" (bought for me by the excellent Betsy Cass). Here it is:

4 tbs butter (1/2 stick)
4 large onions, thinly sliced (about six cups)
5 cups beef, chicken or vegetable stock
2-3 sprigs fresh thyme (or a pinch dred)
2-3 springs parsley
1 bay leaf
salt and freshly ground pepper
2 tables cognac or other brandy (this is listed as optional. I didn't have brandy so didn't use--didn't miss it)
Croutons (about two cups of baguette cubes worked for me)
1 cup freshly grated parmesan cheese

1. Put butter in a large, deep pot over medium heat. When m elted, add onions and cook, stirring occasionally, until very soft and beginnign to brown. 30 to 45 minutes. Adjut the heat so they do not brown too fast but slowly turn into a melting mass. Add a teaspon or so of salt and some black pepper.
2. Heat the oven to 400 degress.
3. Add the stock to the oinoins, rasie the heat to medium-hight, bring to a boil.
4. Lower the heat so the mixtures sends up a bew bubbles at a time.
5. Add herbs, season with additional salt and pepper (and the brandy if you're using it) Let cook for 15 mintues on low. Then remove all the herbs and the bay leaf.
6. Put croutons in the bottom of four oven proof bowls or ramekins. But them on top of a baking sheet or other baking dish.
7. Cover each with soup, top with cheese, and bake 5-10 minutes until the cheese melts. Congratulate yourself on making a supremly awesome french onion soup!

We had fried tofu and roasted red pepper sandwiches with this--an excellent winter feast!