I don't know about you, but for me there's nothing like a steaming, fragrant bowl of home-made soup on a rainy or snowy Winter's eve. The best ones often take all day to make but are worth the effort -- a pot usually lasts for 2-3 meals and only gets better!
Bryan is our family's dedicated chef who will try making just about any dish, so when I requested French Onion Soup, he responded with an incredible version of this classic that became an instant family favorite. In fact, he has prepared this soup for our past three Christmas dinners, so we have a new holiday tradition!
Don't be put off by the amount of wine and spirits that goes into this recipe -- the alcohol evaporates, leaving only great flavors that make the soup so rich and satisfying. Allow plenty of time for the onions to cook and the liquids to reduce -- clean house, read a book, or watch a football game while this luscious soup is created (but remember to stir occasionally!) It's even better when made a day in advance.
Lynn Craig
Best wine to serve: 2008 Robert Craig Durell Chardonnay or 2006 Robert Craig Affinity Cabernet
Bryan Craig's French Onion Soup
(makes 8-10 servings as a first course or 4-6 as a main course)
6 large yellow onions (about 4 pounds), halved and sliced length-wise
16 cups of canned low-sodium beef stock
1-1/2 sticks butter (unsalted)
2 tablespoons olive oil
4 large sprigs fresh thyme (whole)
4 bay leaves
1/2 cup brandy
1-1/4 cup sherry
1 cup dry white wine
Shredded Gruyère cheese
Sweet French Baguette
Salt and Pepper
Thinly slice the onions. In a heavy-bottomed large pan, saute with the butter, olive oil, thyme, salt and pepper. Cook over low heat until the onions turn soft, but are not browned at this stage. Add the brandy, sherry and white wine, saving 1/4 cup sherry for later. Over medium-high heat, let the liquid reduce, stirring occasionally, until the onions are brown and carmelized -- be careful not to burn them! This takes approx. 45 min. to 1 hour.
Meanwhile, arrange baguette slices in single layer on
baking sheet and bake in a 400-degree oven until the bread is dry,
crisp, and golden at edges, about 10 minutes. Shred the Gruyère cheese. Set aside.
When ready to serve, place oven-proof bowls on a baking sheet and ladle soup to about 3/4 full. Top each bowl with 1 or 2 baguette slices (do not overlap) and sprinkle evenly with Gruyère. Put under the broiler for approx. 5 min. or until the cheese bubbles and is slightly browned. Carefully remove from oven and allow to cool slightly before serving.
Enjoy!