Sunday, November 14, 2010

Weekend Cook: French Onion Soup

French Onion Soup
This may only be French because we are French, but it's rich, hearty, and comforting on these cold days.

I sliced three pounds of assorted onions: cipollinis, leeks, and sweet.

Into a pan with 1 1/2 TB melted bacon fat, over medium heat for 20 minutes.

Add 4 ounces of shiitakes and 4 large cloves of garlic, grated.  Sprinkle in 1/4 tsp. of dried thyme. Turn the heat down to low for 2 hours, stirring every 10 - 20 minutes.

When the mixture is caramelized in color and pasty, add 3-4 cups of beef broth.

Voila! Suddenly, soup!  No thickening agents are necessary.  Adjust for salt.

To finish, ladle into ramekins or heat-proof bowls and toast some bread.

Top with shredded cheese (Fontina and Boucher Blue).  Place under the broiler for 1 1/2 to 2 minutes.

This soup is exponentially better if refrigerated overnight to allow the flavors to combine.  It was VERY filling, and one small ramekin was all I wanted as a serving, but I loved the intense roasted onion/smokey flavor paired with blue cheese.