French onion soup is yummy! With fall in the air, I decided to make some. Here's the scoop.
Get a big pot.
Ingredients:
4 large sweet onions
1 stick of butter
1 tbsp salt
2 cloves garlic
1 tbsp Worcestershire sauce
2 tsp ground black pepper
2 tbsp beef base (if you are using beef stock instead of water, omit this)
5 cups water
4 tbsp cornstarch
Slice all of the onions. Cry.
Melt the stick of butter in the pot over medium heat, then add the onions, separating the rings as you go.
Add the salt.
Stir once, then cover and cook for thirty minutes on medium low. Don't peek.
Take the lid off and cook uncovered until the liquid has evaporated, about thirty minutes.
This is when the onions will start to begin caramelizing. It takes a while, so be patient. The key is to let them cook for about 3-5 minutes, then stir them, scraping the bottom well each time to make sure that the caramelized goodness gets stirred into the onions and doesn't burn on the bottom. Cook and cook and cook and stir and stir and stir and stir. Stop when they are a dark brown golden color. It takes as long as it takes.
Here's the progression.
Then add the garlic (press it or dice it). Stir for a minute and add the beef base and Worcestershire sauce.
Add the water and bring to a boil.
Grab a small bowl or container of some sort and ladle some of the soup into the bowl. Add the cornstarch and stir until no lumps remain.
Add the slurry mixture back into the soup, making sure it comes to a boil to see just how thick it will get. Adjust with another small slurry if it's too thin, or add some more stock or water if it's too thick.
Ladle it into a bowl and lay put some bread substance on top.
I used some diced pieces of bread that I made, and I like it like that. It is easier to eat with diced bread chunks than a whole piece of bread floating there. Throw some interesting cheese on there. I used half parm and half kerrygold, since that's what I have. Then broil it until it's cheesy perfection! Inhale.
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