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Onion: Good Eats' French Onion Soup

Source of Recipe

Alton Brown, Good Eats


List of Ingredients

10 Vidalia onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces beef consomme
10 ounces chicken broth
10 ounces unfiltered apple cider
Boquet garni (thyme, bay leaf, parsley)
1 loaf country style bread
kosher salt ground black pepper
splash cognac (optional)
1 cup Fontina or Gruyere cheese, grated


Recipe

Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300ºF and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency.

Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes. Yield: 8 servings.