French Onion Soup

On Christmas Day, we all gathered together at Patrick's parent's house for Christmas dinner. Everything was delicious, but one of my favorite courses was Scott's French Onion Soup. I had never had it before, always shying away from it because of the abundance of onions. I have never liked onions, but I have recently realized that it's raw onions I don't like, not all onions. I like grilled onions, caramelized onions, roasted onions, etc. Scott is a great cook, so I knew that whatever he made would be good.

But the soup wasn't good.

It was to die for. Truly - it was the best soup I have ever tasted. It was so, so good. All of us said that the meal could have ended there and we'd be happy.

It was so good that I knew I had to try to make it.

I did on Saturday, and we ate it on Sunday, and it was almost every bit as good as Scott's. (I say almost because one, I had to do all the work and make it myself rather than just sit down and have it served, and two, because my cheese didn't get all nice and melty and stringy like Scott's. I've asked him his secret and will share it with you when I get it.) Patrick loved it and declared it "one of his new favorite meals."

Sounds good to me!

This is a perfect meal for this time of year. A couple of tips: make sure you have deep, oven-safe bowls (we don't have any ... yet ... and I had to borrow some. That is, after my sweet husband went to five different stores looking, in vain, for French Onion Soup bowls). Second, per the comments on the recipe (on the Food Network site), it's best served the day after you make it. Apparently that gives time for the flavors, specifically the brandy and wine, to meld. I made it on Saturday and we ate it on Sunday (and Tuesday) and it was delish.

Bon appetit!

French Onion Soup
A Julia Child recipe, courtesy of Food Network
1/2 stick butter (4 tablespoons)
1 tablespoon olive oil
8 cups thinly sliced onions (about 2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups homemade beef stock, or good quality store bought stock (I used almost three containers of Swanson beef cooking stock)
1/4 cup Cognac, or other good brandy (Since Scott used Paul Masson brandy, I did too)
1 cup dry white wine (I used cooking sherry 'cause it's what I had in the pantry)
8 (1/2-inch) thick slices of French bread, toasted
3/4 pound coarsely grated Gruyere (be prepared - this is expensive! It cost me $8.50.)

Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.

Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning

Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.