french onion soup.

French onion soup

3 lbs yellow onions, slice thinly

2 cloves garlic, minced

1 tablespoon, butter

1 cup dry white wine

1 quart beef stock, homemade

splash of dry sherry

bouquet garni, thyme, celery, bay leaf

salt and fresh cracked pepper to taste.

Baguette, sliced and toasted

1/2 cup of Finley grated Gruyere cheese

The key to a really good onion soup is putting tons of love into the onions. It just makes sense. There are such few ingredients that the whole dish depends on how you treat that main component.

Method for onion caramelization.

cut the onions at each end, be sure to cut pretty far past the root end, you want to julienne the onions and that root end holds it together. Cut the onion in half. Lay the half onion flat, cut side down. Slice the onions thinly perpendicular to the half cut. Heat a large sauce pot or braiser over medium heat. Add the 3 lbs of sliced onions, it seems like a lot but it's about to be a little. Season the onions with salt. Cook letting the onions on the bottom start to caramelize and then stir. Repeat this process for 20 minutes or so until the onions are perfectly caramelized. When they are, add a small pad of butter. Delicious.

That's the start of the soup. Add the wine and stock along with the bouquet garni. A bouquet garni is nothing more than a rib of celery with some herbs and a bay leaf tied to it. Toss that in and bring you soup up to a simmer. Allow the soup to simmer for 20 minutes. Check the seasoning and serve.

To serve, ladle the soup into an oven safe serving bowl take a 1/2" slice of baguette (day old is perfect) and place it on top pf the soup. Add the cheese and cook under the broiler until the cheese is melted.

Comments

[replicas Lukcom]

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For the tomatoes
-replicas Lukcom
Heat your oven to 275ºF. Place your halved tomatoes into a mixing bowl and dress with the olive oil, chopped rosemary and salt & pepper to-taste. Place tomatoes on a sheet pan and roast for about 2 hours. The skin on the tomatoes shoul

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