I have been dying to try making french onion soup! So this past Wednesday I took a crack at it. I did bastardize Drews recipe a tiny bit. You can see his here
Mine went a little something like this:
To serve 2...
2 large onions, I used Sweet.
Peel your onions, Chop off the tip, then cut in half.
Next Dice your onions cross wise (So they make a C shape) Not to thin but not to thick...maybe a 1/4 inch wide?? Once Diced "break" them apart so they are loose
Next toss a couple Tbs. of butter into a pan that has already reached medium heat.
In go the onions!
Give everything a good toss around the skillet so its all covered in the butter then leave it alone until you start to see some changes, the onions will get a bit translucent and start to caramelize (i.s. get brown....NOT burned however...golden) Once they start to show some brown you can stir every once in a while to let all the onions have some time at the bottom of the pan.Once the onions get an all over golden looking color, you may notice it getting a bit 'burned' looking in the pan...You will then deglaze the pan with the cup of wine, It will smell sooo good! Now you can really get into stirring around the onions a lot more.
Mmmmm Look at them bubble in the pan!
Now comes the Beef broth! DO NOT dump it all in at once. Add just a little at a time...Constantly stirring. You will see how the flour will make the paste grow a bit before it finally gets soup like.
Let it simmer 10-15 minutes, Then into the ramekins they go! I used 16oz. ramekins. Top the soup with croutons, I liked using croutons vs. a slices of toasted french bread because this way when you dig in you get a bunch of little bite sized nuggets of goodness vs the typical bust through the cheese and then the toast slaps up and makes a mess and is hard to get a good bite of...
You don't neeeed to use this many croutons...I'm just a glutton when it comes to carbs...you really just need enough to keep the cheese afloat, that is pretty much the main purpose of the croutons, to act as a cheese life raft :)
Next up is the cheese! Now...the recipe calls for Gruyere, Which is very expensive. For 1 pound it is $17.00, so just buy the smallest bit you can find. If your not willing to break the bank on this cheese (which I HIGHLY suggest you do, it makes a world of difference) You can use some Swiss and provolone together...
Now comes the part I botched up a tiny bit, I've never used a broiler before on an oven..so I was clueless to how fast it really cooks. Put your ramekins O' goodness onto a cookie sheet or whatever will fit down in your broiler. And keep a close eye on them...we have a gas stove, so I don't know if it made a difference, but I SWEAR I put them in for about 3 minutes, and when I looked in on them, one was a tiny bit on ...ummm...fire...EEEEEP! You just want the cheese to melt a bit and brown...
Once I pulled them out, I topped them with a bit of shredded Mozzarella cheese and put them in the regular oven at 250 for about 2-3 minutes, just enough to melt the cheese.
Yes the one in the back is the burn unit victim :( wahwahThe soup was amazing! The cheese was super stringy and fun to eat! The little croutons were nuggets of joy! I will FOR SURE be making this again, sans fire.***Caution the cheese holds in A LOT of heat...beware, you will cuss like no other if not eaten with caution.