Soup’s On

Posted By: Ann Richards · 11/1/2012 3:49:00 PM

Don’t you just love when you unexpectedly find something special?  That happened to me this week.  What I found was in a book.  It was a recipe.  And, no, it wasn’t a cookbook.    

And, even though the title of the book mentions that recipes are included in the story … finding a great recipe was totally unexpected … because ...  I’ve read those kinds of books before and was frequently disappointed in the offerings.  So, imagine my surprise when I served up this soup.

The soup is perfect for a cold, windy night.  The author calls it, “Better Than French Onion Soup”.  I think she could have named it, “Better Than Any Other Soup”.  It’s that good.

The name of the book is, “Lunch in Paris … A Love Story with Recipes”, by Elizabeth Bard.  It’s a true story that anyone who loves to cook will find fun to read.  The soup recipe is the first one I’ve tried from the book.  Now, I plan on trying all of the recipes.

And, something I learned from this recipe is a wonderful way to cook onions.  I don’t think I’ll ever cook them any other way again.

Hope you enjoy this as much as I do … and … if you try it … I’d love to hear what you think.

Better Than French Onion Soup … or … (my title) … Better Than Any Other Soup

4 lbs (10-12 medium) onions, havled and sliced (I used red onions)
4 Tbls unsalted butter
2 Tbls extra-virgin olive oil
About ½ tsp sea salt (I added a little extra)
A few sprigs of fresh thyme
1 bay leaf
½ cup dry sherry
8 cups chicken broth
8 slices stale baguette
1 lb Gruyere cheese grated (I just laid the slices over the baguette slices)

Preheat oven to 400 degrees

In a Dutch oven, combine the onions, butter, olive oil, salt, thyme and bay leaf.

Cook, covered, inside the oven for 1 hour.

Stir and, leaving the lid slightly askew, continue to cook mixture in the oven for an additional 1½ hours.

Transfer the Dutch oven to the stovetop.

Cook the onion mixture over medium-high heat, until the liquid is evaporated and the onions are golden, about 20 minutes.

Add the sherry and cook 5 minutes more.

Add the broth, scraping the bottom of the pot to loosen any caramelized onions.

Bring the soup to a boil and simmer for 30 minutes.

Spoon the soup into 8 individual ovenproof crocks and top each with a stale slice of the baguette and a layer of grated cheese.

Place the crocks under the broiler until the cheese is brown and bubbly (about 1-2 minutes)

Serves 8

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