Monday, September 15, 2008

French Onion Soup

Today's weather was gorgeous. But, this weekend's rain and wind put me in the mood for some fall cooking. I must admit, before tonight, I had never made French Onion Soup. But it just sounds like fall. I remember my Mom making it when we were growing up. I always thought of it as "hard to eat" soup. Those croutons and stringy Swiss cheese just got in my way. But, Wayne had told me of his love for French Onion Soup and I wanted to give it a try. And, I must admit, eating it tonight, I appreciated the stringy Swiss cheese and loved the crunchy salty bits of the croutons. But even better was the delicious, comforting onion broth! Enjoy! (Just make sure you have several hours to make it before you want to eat it). :)

French Onion Soup with Shaved Swiss Cheese
Emeril Lagasse

1 tablespoon olive or vegetable oil
3 pounds yellow onions, peeled and julienned
1/3 cup bourbon whiskey
2 quarts beef stock
1 quart chicken stock
1 1/2 teaspoons salt
1 teaspoon freshly ground white pepper
1 tablespoon plus 1 teaspoon fresh lemon juice
1 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1 cup freshly grated Swiss cheese

In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add half of the onions and cook, stirring, until dark golden brown and caramelized, about 15 minutes. Add the remaining onions and cook, stirring occasionally, until a deep caramel color, about 1 hour. (I turned down the heat - on my stove, that would have been too hot).

Add the bourbon and cook, stirring occasionally, until evaporated, about 5 minutes. Add the remaining ingredients except the cheese, and stir well. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and fragrant, about 1 hour. (I then added a little more salt and a little sugar, to taste).

Remove from the heat and cover to keep warm.
To serve, sprinkle each portion with grated Swiss cheese. (I also made some croutons and sprinkled them on top).

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