Backed in those days, Onion Soup was never an ordinary year round serving. I have to wait till Oct to get my favorite one at Café Des Deux Magots in the Saint-Germain neighborhood. Now I can serve it all year round anytime our guests wished.
serves 6
6-8 medium brown onions, thinly slices
8 cups of beef stock
1 clove of garlic, smashed
½ cup of dry vermouth or white wine
50g semi-salted butter
1 bay leaf
few sprigs of thyme
sea salt to season
olive oil
6 croutons
6 slices of gruyère (or grated if not crazy about cheese)
grated parmesan (optional)
- Slow cook onions in butter over medium high fire. Season with salt. Keep stirring until onions are caramelized. The onion should turn glossy brown when ready. The caramelizing process may take more than ½ an hour and it gives the sweetness of the onions.
- Add in garlic, bay leaf, and beef stock and simmer the soup for 30 minutes till the soup base taste well blended.
- Preheat oven to 180C
- Serve the soup in individual oven friendly bowls. Lay each bowl with a slice of crouton followed by a slice of gruyère and grated parmesan. Bake till the gruyère turn golden browned. Hummmm
Yummy! So happy I found your blog. I'm a food blog addict, what better than to see your cooking and the lovely pics of Cheriann too! Great work. Looking forward to lots more.
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