Marietta Daisies Garden Club
- mariettadaisies
- Feb 12
- 2 min read
French Onion Soup
Comfort Food
from Katryn Taylor
State Side its French Onion Soup and
the best in Atlanta can be sourced at
Bistro Niko.
When in Paris venture just around the corner from Notre-Dame de Paris, my favorite place for Soupe à l'Oignon Gratinée is St. Regis.
If you can't travel to either one of these lovely locations, then make at your own convenience at home. Its so comforting during these Winter months.
Bon appetit!
Ingredients
Broth Ingredients
4 tbsp unsalted butter
4 large sweet yellow onions (peeled and very thinly sliced)
1 tsp granulated sugar
1 clove garlic peeled left whole
1 tsp sea salt or kosher salt (plus more if needed)
2 tsp corn starch (more if needed) liquify in small bowl of cold water
1 cup red or white wine, or sherry
2 quarts beef stock
Toast Ingredients
12 thick-sliced pieces of baguette, well toasted
3 cups grated Emmenthal, Comté, or Gruyère cheese
Directions
Melt the butter in a large pot or Dutch oven over medium heat. Add the onions, garlic, salt and sugar and cook for 20 to 30 minutes, stirring occasionally, until soft, translucent and slightly caramelized. Watch carefully. This mixture will burn quickly if left unattended.
As the onions cook, if they brown on the bottom of the pan in places, use a spatula to scrape those appetizing brown bits into the onions because they’ll add flavor. The onions are done when they caramelize into an amber-brown. The clove of garlic will become soft and brown as well, smash into paste and stir throughout.
Add the wine and use a flat utensil to loosen any and all brown bits from the bottom and sides of the pan, stirring them into the onions. Add the stock, bring to a boil, then decrease the heat and simmer slowly for 45 minutes. Stir in the corn starch and cook, stirring constantly, for 1 minute. TASTE TEST for salt content, add more if needed.
Preheat the oven to 400ºF. Set six ovenproof bowls on a baking sheet lined with parchment paper or aluminum foil.
Divide the hot soup among the bowls. Put the toasts in the broth, then sprinkle the tops with the grated cheese. Bake the soup on the upper rack of the oven until the cheese is deeply browned, about 20 minutes.
Alternatively, if your bowls cannot withstand the heat, you can use a kitchen blow torch.
Serve immediately.
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