The My Kitchen, My World bloggers are traveling to France this week. Our culinary trip involved the classic bistro dish soupe à l’oignon gratineé, or French onion soup. This was a perfect end to a day where the Philadelphia temperature dropped below freezing.
2 large yellow onions
1 tbs butter
Stock (beef, chicken, vegetable; we used turkey)
2 tbs chopped parsley
Gruyere cheese, shredded
Thinly slice onions and shallot on a mandoline. Melt butter in a saucepan. Add onions and shallot with a pinch of salt, and cook over low heat for 15-20 minutes, stirring occasionally so they don't burn. Once onions are caramelized, add a few dashes of Worcestershire sauce, a pinch of thyme (dried or fresh), a few grinds of pepper, and the stock. (Something I should have done but did not - before this step, deglaze pan with 1/2 cup of red wine. A shot of cognac would be nice here too - just watch for flames! Failing that, add 1 tsp apple cider vinegar with the stock.) Season to taste if stock is not salty enough. Bring to a boil, then lower to a simmer for 5-10 minutes.
Add parsley. Toast one thick slice of French or Italian bread per bowl and place one in bottom of each. Ladle soup on top and top with shredded cheese. Place under broiler for a few minutes until cheese bubbles and gets slightly browned.