John William Tuohy lives in Washington DC

Onion soup

To my amazement I made onion soup and even more incredible, it was really good. (Coq au vin recently and was far less successful)
In making the soup I may have added to much butter, so I’ll watch that the next time I make it.
When you slice the onions, I learned, slice them from top to bottom, it makes for better soup onions.
I used white and red onions and in the end result there is no difference.  
I’m a teetotaler so I didn’t deglaze with vermouth or add brandy.
We don’t eat bread so that's left out as well

6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total
4 Tbsp Olive oil
2 Tbsp butter
1 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup of dry vermouth or dry white wine
2 bay leaves
4 teaspoons of fresh thyme (can also use a few sprigs of fresh thyme) OR 1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 Tbsp brandy (optional)
1 Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Add another tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.
Add the minced garlic and cook for a minute more.
2 Deglaze the pot with vermouth
 Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
 Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.

No comments: