I like my French onion soup with lots of onions and deep flavor. The consomme, port wine and brandy give this a richness and intensity of flavor I find lacking in a lot of renditions of this classic. This should be a big, bold, hearty soup so don't be tempted to substitute beef broth or leave out the port and brandy. The carrots in my recipe are not very traditional but I think they bring a lot of flavor and a light sweetness to the soup that is very nice.

French Onion Soup

• About 8 large sweet onions, sliced (Vidalia, Maui, etc.)
• 4 Tbsp. butter
• 2 quarts beef consomme
• 2 medium carrots, peeled and grated
• 1/2 cup port wine
• 1/2 cup brandy or Cognac
• Salt
• Pepper
• Croutons (see below)
• Grated Gruyere cheese

Peel and slice the onions about 1/4 inch thick. Melt the butter in a pot big enough to hold about 4 quarts. Sautee the onions over medium-high heat until they are very dark brown, do not let them burn, you will have to keep stirring constantly for about 20 minutes to achieve this. Add the consomme and the grated carrots, bring to a boil, reduce heat and simmer for about 1 hour. Add the port wine and brandy, simmer for another 20 minutes. Adjust the seasoning and add fresh ground pepper just before serving.

Serve in oven proof bowls, place a layer of croutons on top and cover with the grated cheese. Place under the broiler to melt the cheese.

Croutons: I generally make my own, cube or slice whatever type of bread you like, (I typically use French bread or sourdough for this). The cubes should be about an inch on a side, or if you prefer slices, make them about an inch thick. In a heavy skillet, melt about 2 or 3 tablespoons of butter over medium heat. Season with a little minced garlic and fresh chopped herbs, (chives, thyme, and dill work great). Put the bread cubes in and stir to coat with the butter and herbs. Stir frequently and cook them until they are golden brown and crisp. Be careful and don't leave them alone without stirring as they will burn very quickly.

Page Last modified: March 31 2006 09:27:44.