A thick, rich and hearty beef broth loaded with slices of sweet onion and topped with crusty French loaf and melted Emmental cheese.
Dear GOD why don’t I have French Onion Soup more often?
This past December while vacationing in Mont Tremblant I gave in to my insane craving for comfort food and ordered the divine dish at Pizzateria, an Italian eatery centrally located in the pedestrian village. And I’ve kinda sorta been dreaming about it ever since.
First and foremost, when in Tremblant and at Pizzateria, order this soup. The marriage of sweet and savoury is just too beautiful to adequately put into words. Second, if you’d like to make French Onion Soup at home (which I’ve already done – twice) try this fabulous recipe I found on Epicurious. It’s pretty much a bowl of heaven.
The recipe yields two hearty servings but you can double up if you’re serving 4-6 and are looking for appetizer-sized goodness. Use Vidalia onions if you can find them as they’re sweeter and less pungent than cooking onions. I’ve tweaked the recipe slightly to reflect my personal tastes, but if you don’t trust my adjustments, you can find the original recipe here.
1 lb Viladia onions, thinly sliced lengthwise
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
2 tablespoons unsalted butter
2 teaspoons all-purpose flour
1/2 cup dry white wine
2 cups beef broth
1 cups water
pinch black pepper
2 (1/2-inch thick) diagonal slices of baguette
2 slices Emmental cheese
Cook onions, thyme, bay leaf and salt in butter in a medium-sized heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 20 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook for an additional 2 minutes. Stir in broth, water and pepper and simmer, uncovered, stirring occasionally, for 15 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F. Arrange bread in 1 layer on a baking sheet and toast, turning over once, until completely dry, about 15 minutes. These are now called croûtes!
Remove croûtes from oven and preheat broiler. Ladle soup into oven-proof crocks and place in a shallow baking pan. Float a croûte in each and place a slice of Emmental to cover tops of crocks, allowing ends of cheese to hang over rims of crocks.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.