Blue Plate Special - French Onion Soup

Live with a Frenchman long enough and you'll end up making French Onion Soup for him...and quaking in your boots about whether or not it lives up to his mother's (or in this case, father's) recipe.

So I found a recipe I wanted to try last week. It was pretty easy, not a lot of steps or ingredients but you have to set aside an afternoon to make it because it takes about 4 hours of prep time.

Yeah, you read that right - 4 hours. What was I thinking?

 Start with 3 tablespoons of butter in an oven-proof pot and then add in 6 yellow onions cut in 1/4 inch slices (pole to pole) along with a teaspoon of salt.

 Cover and cook in a 400 degree oven for an hour.

 Take out of oven and give everything a good stir, scraping the sides of the pot. Then put back in oven with the lid slightly ajar for another hour and a half. Your house smells amazing at this point.

The onions are soft and golden brown.

Put the pot on the stove with a medium-high heat and cook (stirring frequently) until the liquid has evaporated.

 At this point things go pretty quickly. Start de-glazing the pan with 1/4 cup of water and cook until it evaporates. Do this 2-3 times until the onions become very dark and mushy.

At this point you have a big pile of onion goo.

Add 1/2 cup of sherry or white wine and de-glaze one last time, scraping the bottom and sides of your pot.

Add in 6 cups of beef broth, 2 cups of water, a little thyme and a bay leaf and bring to just under a boil. Then reduce your heat and simmer for 30 minutes. You're almost finished at this point, I promise!

Finish it off with toasted french bread and a whole lot of cheese (I used Swiss) and put under the broiler for a few minutes until cheese melts and voila

The perfect French Onion Soup!

And the French guy that lives here - he loved it.

Ingredients

6 yellow onions

3 tablespoons butter 

1 teaspoon salt

water to de-glaze - 1/4 cup at a time

1/2 cup sherry or white wine

6 cups beef broth (I used 8 and skipped the next ingredient)

2 cups water

sprinkle of thyme

1 bay leaf (don't forget to fish it out at the end!)

salt and pepper to taste

sliced French bread - toasted

Swiss/gruyere cheese