American President, The"
State of the Onion Soup
This may be one of the easier recipes we've done in a while, yet it's one of the best. This hearty onion soup will warm the cockles of your heart...whatever that means.
You will need:
- 1/2-cup butter, divided
- 4 1/2 pounds red, white, and yellow onions thinly sliced
- 10 garlic cloves, sliced thinly
- 1/4-cup dry sherry
- 1/2-cup dry red wine
- 6 cups rich, low salt chicken broth or beef broth (see below)
- 2 teaspoons Dijon mustard
- 8 sourdough bread slices, toasted
- 4 cups grated Swiss Gruyere cheese
- Melt 1/4-cup butter in each of two heavy large Dutch ovens over medium heat. Divide onions and garlic between the two Dutch ovens and slowly sauté until very tender, sweet and golden brown, for 45 minutes to an hour. (Once the onions have cooked down, all the onions should be combined, eliminating one Dutch oven.)
- Add the sherry, red wine and 2 cups of broth. Increase the heat to medium-high and simmer about 5 minutes until reduced to a thick glaze.
- Stir in the remaining broth and Dijon mustard and simmer 20 minutes. Season to taste with salt and pepper.
- Preheat broiler. Ladle soup into oven proof bowls. Top each with a slice of toast and plenty of grated cheese. Broil until the cheese is well browned and bubbly. Enjoy!
For the Easy Beef Broth (don't worry about adding onion or wine, they're in the soup):
- 2 tablespoons vegetable oil
- 6 pounds beef shank meat, cut from bone in large chunks (ask your butcher to do it)
- 1 tablespoon salt
Heat 2 tablespoons of oil in a large, heavy bottomed Dutch oven or stockpot over medium-high heat. Add the salt and brown the meat and bones in batches.
Return all meat and bones to the pot; reduce heat to low, cover tightly and sweat about 15 minutes.