Friday, February 24, 2012

French Fridays with Dorie: Cheese Topped Onion Soup

Cheese Topped Onion Soup
Another week-long hiatus while my counterparts enjoyed their Mussels with Chorizo.  Not my thing.  However this week's recipe was right up my alley!  If there was ever a pairing made in heaven it has to be onions and Gruyere.  One of my favorite dishes of all time is the Onion Strudel from a fantastic restaurant in the Lincoln Square neighborhood of Chicago called Bistro Campagne.  Caramelized onions are layered with shredded Gruyere in pastry and baked until golden.  It's certainly an evolution from this humble, yet no less delicious, onion soup. 

The onions after nearly two hours of cooking
If you have never attempted to make onion soup, be ready for the very long time you need to cook your onions.  I cooked mine for nearly 2 hours and probably could have cooked them longer.  The longer you cook them, without burning them of course, the richer and darker your soup will be.  Other than time, the soup itself really could not be simpler.  Add wine and chicken broth, season and enjoy.   But, what would onion soup be without that fantastic floating crouton covered with bubbling Gruyere?  Incomplete, to be sure.  So I fired up the broiler, toasted some sourdough (in retrospect, perhaps a bit too tart for this application-would have been better off with a simple baguette) and topped it with shredded Gruyere cheese.  Under the broiler again and it was time to serve. 




I realized I forgot that before you ladle the soup in to the bowls, you add a teaspoon of brandy.  I used some of the leftover Armagnac from our chicken recipe from earlier this year, and it added a subtle, yet wonderful complexity to the flavor of the broth.  The hubby was not much of a fan of the bread choice, but loved the flavor of the soup and the Gruyere, anyway.  Another DG success!  Until next time, mes amis, Bon Apetit!
Ready for the broiler!

5 comments:

  1. Getting the onions to the right color makes all the difference, doesn't it?
    And whoever figured out how well Gruyere and onions went together is my hero!

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  2. First, those soup bowls are adorable and the soup looks delicious. Tricia and I both
    think this is a recipe worth repeating, both families enjoyed it.

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  3. Lovely blog site- great eggs! Your soup looked scrumptious- we definitely consider this one a keeper!

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  4. This comment has been removed by the author.

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  5. Funny how long those onions took everyone. I passed on this weeks due to the extreme February heat (in the 90's) just too hot for this hearty soup. Looks like you had a terrific result!

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