March 7, 2007
MMMMM...BREATH MINTS:
Heat the stockpot, set out the bowls; it's time for soup (ELIZABETH PUDWILL, 3/07/07, Houston Chronicle)
GRANT'S ONION SOUPPosted by Orrin Judd at March 7, 2007 7:46 AM* 6 to 8 medium onions, chopped
* 1 shallot, minced
* 3 to 4 large garlic cloves, minced
* 1 tablespoon olive oil or butter
* 2 quarts beef bouillon
* ¼ teaspoon ground thyme
* ½ teaspoon white pepper
* ½ teaspoon salt
* 3 tablespoons sherry
* ¼ cup heavy cream
* Bread slices or croutons, optional
* Swiss cheese, optionalSauté the onions, shallot and garlic in olive oil or butter in a large stockpot until they start to caramelize. Add the bouillon, thyme, pepper, salt and sherry; bring the soup to a boil, then lower to a simmer and cook for 15-20 minutes. Add the cream. Pour into a blender and blend in batches, or blend in the pot with an immersion blender. Briefly rewarm.
If you like, top ovenproof bowls of the soup with croutons or a slice of French bread and Swiss cheese, and melt the cheese under the broiler until bubbly and golden brown.
A good onion soup is a wonderful thing but a few items are key:
If you slice the onions, they will caramelize better and you won't need the blender later.
Caramelize your onions SLOWLY over low heat. Do not stir them until the bottom of the pan looks dry and starts to brown a bit. Stirring them at this point will take the onions on top with their retained moisture and "deglaze" the pan. Done properly, it can take a half hour or so. Do not use a nonstick pan.
I wouldn't add garlic but if you do, wait until near the end of the onions caramelization.
Chicken stock will do just as well as beef stock but try to use homemade. Your product will be exponentially better and you wouldn't need the cream.
Toast your bread slices.
Gruyere is more classic for the cheese but Swiss works well, especially if you like the stringy challenge. Be careful as there is nothing besides caramel that is more dangerous when very hot.