Jamie's Onion Soup
June 02, 2006
Jamie Oliver's family dinner cookbook has a killer simple 
recipe for onion soup. He debates whether onion soup is really French or not, and I can't say whether it is some cruel British joke, or a way to get a cook to cry. I can say, however, that this soup is rather simple, but slightly time consuming, and requires a good heavy bottom stock pot.
I also discovered how "forte" gruyere cheese really is when it sits under a broiler to toast, so if you aren't prepared for an overwhelming smell of feet, I suggest you try a milder melting cheese.
You will need:
- a heavy bottom stock pot, preferably one that does not have teflon;
- 3 tablespoons of butter;
- 3 tbsp of olive oil;
- 3 large white onions cut in half and sliced thinly;
- handful of picked over fresh thyme;
- 2 bay leaves;
- 4 large cloves of crushed garlic;
- 6 c of stock (vegetable, chx or beef);
- 1 c of white wine.
Step One: In a large stock pot on medium-low heat, cook the butter, olive oil, thyme, bay leaves, garlic, and onions with the lid on the pot for 15 minutes. Stir this every few minutes to avoid sticking and burning.
Step Two: Remove the lid and cook onions on medium-high heat for 7 minutes, stirring often until the onions carmelize, literally turning golden in color. Add wine to cool off the onions. Reduce heat to medium and add the stock. (I used chicken stock but I don't recommend it. Frankly, I would try mixing 3 c of beef stock and 3 cups of chicken or vegetable stock. Simmer this over medium heat for 10 minutes.)
Step Three: If you don't have oven safe bowls, then cut slices of rustic french baguette and toast them int he oven with a generous helping of gruyere on top. Using the oven's boril function, these should toast in 3 minutes. Be sure to keep an eye on them so they won't burn! The cheese should be slightly browned and bubbling on the bread. Serve the soup in warm bowls and place the cheesy bread on top. Season with salt & pepper to taste.
If you have oven safe bowls, take that bread, throw it in each bowl, smother it with cheese and bake under the broiler for 3-4 minutes until the cheese browns. Remove the bowls from the oven carefully, and serve hot.
recipe for onion soup. He debates whether onion soup is really French or not, and I can't say whether it is some cruel British joke, or a way to get a cook to cry. I can say, however, that this soup is rather simple, but slightly time consuming, and requires a good heavy bottom stock pot.
I also discovered how "forte" gruyere cheese really is when it sits under a broiler to toast, so if you aren't prepared for an overwhelming smell of feet, I suggest you try a milder melting cheese.
You will need:
- a heavy bottom stock pot, preferably one that does not have teflon;
- 3 tablespoons of butter;
- 3 tbsp of olive oil;
- 3 large white onions cut in half and sliced thinly;
- handful of picked over fresh thyme;
- 2 bay leaves;
- 4 large cloves of crushed garlic;
- 6 c of stock (vegetable, chx or beef);
- 1 c of white wine.
Step One: In a large stock pot on medium-low heat, cook the butter, olive oil, thyme, bay leaves, garlic, and onions with the lid on the pot for 15 minutes. Stir this every few minutes to avoid sticking and burning.
Step Two: Remove the lid and cook onions on medium-high heat for 7 minutes, stirring often until the onions carmelize, literally turning golden in color. Add wine to cool off the onions. Reduce heat to medium and add the stock. (I used chicken stock but I don't recommend it. Frankly, I would try mixing 3 c of beef stock and 3 cups of chicken or vegetable stock. Simmer this over medium heat for 10 minutes.)
Step Three: If you don't have oven safe bowls, then cut slices of rustic french baguette and toast them int he oven with a generous helping of gruyere on top. Using the oven's boril function, these should toast in 3 minutes. Be sure to keep an eye on them so they won't burn! The cheese should be slightly browned and bubbling on the bread. Serve the soup in warm bowls and place the cheesy bread on top. Season with salt & pepper to taste.
If you have oven safe bowls, take that bread, throw it in each bowl, smother it with cheese and bake under the broiler for 3-4 minutes until the cheese browns. Remove the bowls from the oven carefully, and serve hot.
