French Onion Soup
Slowly caramelized onions make this famous French soup authentic in its taste, texture and color. When my husband and I moved to Paris, we discovered a restaurant that had a fabulous French Onion Soup, which I had never tasted before we lived in France. The sweet flavor of the onions, the touch of vinegar to cut the sweetness, the fabulous homemade broth topped with a crunchy slice of French Baguette and melted cheese is about the best soup/meal you can dream about. I could never find a French Onion Soup as great as what we had in Paris. This recipe takes me back to the Shope d’Alsace in the Latin Quarter and the memories of the best Soupe a L’Oignon.
The President of the United States continued, ‘‘Here is what you need to do and I’m afraid it is a list of ‘don’ts.’ Don’t go to work. Stay at home unless you are one of the research institutions working on a cure—like the CDC or a university. Do not take public transportation—if it’s still running in your area. Don’t dine out or go to your favorite bar. I’m asking them to close, along with retail stores. Stockpile food and gas…. I’m advising all schools to close their doors…Keep the children at home. I’ll alert them when it is safe to reopen. Many government offices will close…Hospitals will remain open and temporary morgues are receiving those who didn’t survive….’
Sounds pretty close to martial law, Bob thought, a chill running up his spine.”
If this sounds familiar, you might be amazed to know that Pamela Eglinski published Broken Portal in Rocky Mountain Park two years before the Corona Virus travelled from China to infect the world. Chilling.
French Onion Soup
4 tablespoons olive oil
4 cups yellow or white onions, thinly sliced
2 large garlic cloves, minced
2 tablespoons white wine
6 cups stock
2 bay leaves
1 tablespoon brown sugar
1 tablespoon white wine vinegar
2 sprigs of fresh thyme
Salt and pepper to taste
Slices of French bread, per bowl
1/2 cup thinly sliced or grated Gruyère or Swiss cheese
Parsley, chopped, optional
Warm olive oil in large saucepan. Add onions and garlic and sauté over medium heat for 25-30 minutes, stirring frequently, until the onions turn golden and become caramelized. Remove from saucepan and reserve. Add 2 wine to pan keeping the heat on medium, scraping up the bits of browned onion and garlic. Cook for 3-4 minutes.
Add onion mixture back in, then add stock. Bring stock to a boil. Add rest of soup ingredients and simmer, covered for a half-hour.
Remove the bay leaves and thyme sprigs. Taste the soup and adjust the seasoning. You may cool and refrigerate or freeze soup at this point.
Toast the bread in a toaster or under a broiler. Place soup in oven proof soup bowl, add slice of bread and a slice or 1 tablespoon grated cheese. Place bowls on cookie sheet and place in oven until cheese melts. Remove from oven, sprinkle parsley over the bread and serve.
Vegetarian: Use a vegetarian stock.
Make it buttery: Use butter in place of olive oil