FRENCH ONION SOUP

It

THE START OF A WONDERFUL FRENCH ONION SOUP

This soup takes time. No short cuts to a perfect French onion soup. The onions are peeled and cut. I avoid the awkward mess of trying to eat a spoon full of onion rings by cutting them the onions in half and then making a partial cut down the center before slicing. Basically  quartering the onion.

Into a pot with plenty of butter and a bouquet Garni of bay leaf and thyme plua a few grating of Nutmeg. then allowed to cook down over medium?low heat for hours.  Most recipes call for sugar but I feel enough onions are in this recipe and that given time they will caramelize well on their own, again it is all about time.

Remember the beef stock that you made a few weeks ago and put in the freezer? This is what you made it for. Did not get around to making your own stock? Buy a good quality brand, I prefer the cartons to the cans.

4 Tablesppons (1/2 stick)unsalted butter

10 cups thinly sliced sweet onions (about 3-1/2 pounds)

1/2 teaspoon salt

2 bay leaves

bunch of thyme

A few gratings of Nutmeg

1 1/2 tablespoon flour

10 cups beef stock,home made or good quality store bough

1/4 cup Cognac

1 1/2 cup dry white wine

8 (1/2-inch) thick slices of French bread, toasted

3/4 pounds coarsely grated Gruyere

Directions
Melt butter in a heavy bottomed soup pot, stir in the onions add nutmeg,bay and thyme, cover, and cook slowly until tender and translucent, about 10 minutes, increase the heat to medium high, and let the onions brown, This takes time!  Keep an eye on them so as they do not burn.  Your going for nut brown here.

Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat,  whisk in 3 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover with a piece of waxed paper with a hole cut in the center, and simmer very slowly 1 1/2 hours, Peek in know and then and add a little water if needed. Taste for seasoning

Now, I do not have a broiler, or a large enough oven to place  place 30 bowls of hot soup, and when we are sailing along in a good breeze it would just become a nightmare of a mess.  To solve this, I place the bread slices on a baking sheet, add the cheese on top and toast these. Come serving time I just ladle the hot soup into bowls and place a slice of toasted cheese bread on top.