Rethinking the French Onion Soup
The onion soup is kinda difficult and messy to eat, because the floating baguette with cheese is impossible to eat with a spoon and the slippery onions keep jumping from the spoon into the scorching soup.
This takes the onions out of the soup and onto the bread, topped with Gruyere. You use your knife and fork to cut the bread and dip it into the clear soup. You can also sip the soup right out of the ramekin.
- slice 500 g of white onions into thin strips
- slowly saute the onions on clarified butter over medium heat (about 40 minutes) until golden
- deglaze with a glass of calvados, madeira or red wine and cook out until syrupy
- add 1 liter of veal stock and a sachet (cracked peppercorns, thyme, Bay leaf, parsley stems)
- simmer for another 20 minutes and season with salt and pepper to taste
- cut the baguette into 2 cm slices and toast them
- strain the soup, preserving both the liquid and the onions
- cover the baguette with drained onions and shredded Gruyere and put under a heat source until the cheese has melted
- serves 4-6 portions