French Onion Soup
From "The Best Recipe" by editors of Cook's Illustrated. 1997 version, pg 21-22
| Original Recipe: | Revised Recipe: |
| 2 tablespoons unsalted butter | 2 teaspoons extra-virgin olive oil |
| 5 medium red onions, sliced thin | 5 medium red onions, sliced thin |
| 4 medium Vidalia onions, sliced 1/4" | |
| 1 tablespoon salt | OMIT |
| 6 cups low-sodium chicken broth | 2 quarts roasted vegetable stock |
| 1 3/4 cups low-sodium beef broth | OMIT |
| 1/4 cup dry red wine | 1/4 cup dry red wine |
| 2 sprigs fresh parsley | 2 sprigs fresh parsley |
| 1 sprig fresh thyme | 1 sprig fresh thyme |
| 1 tablespoon balsamic vinegar | 1 tablespoon balsamic vinegar |
| ground black pepper to taste | ground black pepper to taste |
| baguette, cut into 3/4" slices | OMIT |
| 4 1/2 oz Swiss cheese | OMIT |
| 3 oz Asiago cheese | OMIT |
|
Nutrition Facts: |
Nutrition Facts: |
| Yields 6 svgs, 1 1/4 C each | Yields 10 svgs, 1 C each |
| Calories: 502 | Calories: 110 |
| Fat: 18g | Fat: 1g |
| Saturated Fat: 10g | Saturated Fat: 0g |
| Carbohydrates: 62g | Carbohydrates: 23g |
| Fiber: 4g | Fiber: 3g |
| Protein: 25g | Protein: 2g |
| Cholesterol: 44mg | Cholesterol: 0mg |
| Sodium: 1850mg | Sodium: 50mg |
Directions:
Heat 1 tsp olive oil in large sauce pan over medium-high heat, add red onions, stirring to coat with oil. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, 30 to 35 minutes. Stir in the veg broth, red wine, parsley, and thyme. Add 1/2 tsp fresh ground pepper. Scrap bottom with wooden spoon to loosen browned bits and bring to a simmer. Simmer to blend flavors, about 20 minutes, discard herbs. Stir in balsamic vinegar, adjust pepper.
For the crust: Heat 1 tsp olive oil in large sauce pan over medium-high heat, add Vidalia onion, stirring to coat with oil. Cook, stirring frequently, until onions are reduced and brown, approx 30 minutes. Set aside. Cut pita rounds in half. Rub with garlic clove cut in half. Toast lightly in oven.
To serve: Fill small serving cup with 3/4 cup soup. Place 1/2 pita round on surface of
soup, spoon 1 -2 T caramelized Vidalia onions on top. Serve immediately.
For the roasted vegetable stock:
3 medium carrots, chopped medium
3 medium onions, chopped medium
2 large leeks, chopped medium
2 small parsnips, chopped medium
1 small sweet potato, chopped medium
8 cloves garlic, peeled
1 small celery root, chopped medium
4 oz. dried porcini mushroom
6 quarts water
4 medium bay leaves
12 dried peppercorns
1 bunch fresh parsley
Preheat oven to 425. Heat water, bay leaves, peppercorns, porcinis, and parsley in large stock pot.
Lightly oil a large sheet tray, spread remaining chopped vegetables evenly. Roast until lightly browned, approx 15 minutes. Scrap into boiling stock pot. Deglaze sheet pan with 1/2 cup water, scraping brown bits; add to stock pot. Simmer for 1 hour, strain through fine-mesh sieve, pressing vegetables to get all the flavorful juice. Set aside.
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