Delicious soup that is Onion
One of my most favorite soups in all the world combines the tasty goodness of onion and the universally wonderful cheese on toast (bubbling crispy cheese atop crusty baguette).
I use the standard recipe provided by Cooks Illustrated (the online recipe oracle) combined with my attempts to make beef stew (details are listed in the extended entry). I use a deep heavy (all metal) frying pan so that I can transition between oven and stove top. You can also use a dutch oven if the handles are oven safe.
Ingredients for the onion soup
1 Tbs rendered beef fat (see extended entry)
2 Tbs butter
4 large yellow onions cut into slices across the grain
2 cups water
1/2 cup dry sherry
4 cups low-sodium chicken broth (see previous entry)
2 cups beef broth (see extended entry)
6 sprigs fresh thyme
1 bay leaf
salt and pepper to taste
Roast the onions with the beef fat/butter in the oven at 400oF until caramelized a deep golden brown and soft (stir every 15 minutes to avoid burning). De-glaze pan- add 1/4 cup water and stir till any fond is lifted. On the stove over a medium heat, heat the onions until a fond again starts to form. De-glaze etc. Repeat 3x in total. Finish with sherry- stir till it evaporates off but do not allow a fond to build.
Stir in broths, any remaining water, thyme, bay leaf, and 1/2 teaspoon salt, and bring to simmer. Reduce heat to low, cover, for 30 minutes. Discard herbs, then season to taste.
Meanwhile, make crusty cheese on toast. I like to chop this into bite sized chunks before serving. Traditionally this is served on top of the soup, but you can serve separately depending on whether you want mushy bread or not....
Beef Stock & stew
3lbs beef bones & stew meat
8 cups of water (depends on size of your pot)
Onion coarsely chopped
4 cloves garlic whole
bay leaves
2 Tbs qi of soup spices (I use tea holder to steep)
carrots
celery
1 lb mushrooms sliced
3 cups of dark porter beer or red wine
12 prunes
1 Tbs lemon zest
Roast the bones and meat for 30 minutes in the oven at 400oF till browned, with carrots, celery, onions and garlic along for the ride. De-glaze pan for the fond'y bits. Put everything into the crock pot and fill with water to just cover meat and bones. Simmer till meat is tender and falling off the bone. Filter off the liquid, reserving the meat and other bits for the stew, then cool liquid separating off congealed layer of fat.
Fry mushrooms in beef fat. Return meat and bones to crock pot, add mushrooms and prunes, cover with the beer/wine and 2 cups of beef broth. Cook until the alcohol has evaporated. Remove any bones not attached to meat and finish with lemon zest. Serve over noodles or potato.