It's Getting Cold Out There - Time for French Onion Soup

It's strange to me that Phoenix seems to have more weather, as in changes of weather, than my San Diego birthplace. The change from burning summer heat to chilly winter nights and mornings finally happened, and I just can't remember when San Diego has ever been this cold. Except when I lived in the mountains. Of course, San Diego doesn't have multiple straight days of plus-100 heat. The Colonel says every day in San Diego is 63 degrees. He's probably not far off.

With some nights in the 40s, it's officially Soup Season. The Colonel had mentioned French Onion soup recently, and who doesn't like a nice hot ramekin of savory, bubbly, gooey cheesiness. Yes, yes, there are onions in there, but the real star is the Cheese.

Mangia!


French Onion Soup
Epicurious

INGREDIENTS

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise

3 sprigs fresh thyme

2 Turkish bay leaves or 1 California

3/4 teaspoon salt

1/2 stick (1/4 cup) unsalted butter

2 teaspoons all-purpose flour
2 tablespoons dry Sherry

3/4 cup dry white wine

4 cups reduced-sodium beef broth (32 fl oz)

1 1/2 cups water

1/2 teaspoon black pepper

6 (1/2-inch-thick) diagonal slices of baguette

1 (1/2-lb) piece Gruyère, Comte, or Emmental

2 tablespoons finely grated Parmigiano-Reggiano

Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

PREPARATION

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and sherry and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks (I just sliced thinly with a regular knife), allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.