French Onion Soup

I've been a little undecided about what to write about now that the 3-Day is done. After consulting a few friends with blogs of their own, I think I'll add in a few recipes to the blog. To start off, we have French Onion Soup! Definitely a favorite of mine, and it sounds especially good now since there's snow in the forecast for tomorrow. (Mary and Rachel - this recipe is for you!)


French Onion Soup
1/2-1 stick butter
3-5 pounds red onions
1/4 cup balsamic vinegar
1/4 cup sherry
4 cups beef broth
4 cups chicken broth
1-3 bay leaves
a loaf of french bread
swiss or gruyere cheese

First, chop the onions. I like to do thick slices and then quarter them. Add the butter to the pot (a Le Creuset-type enameled cast iron is invaluable for this recipe!), then the onions (as many as will fit). Cook over medium-low heat, being careful not to burn the onions.


At this point I bring a chair and a book (and a snack!) into the kitchen, because it takes forever for the onions to properly carmelize and they have to be stirred every 5-10 minutes. (The book I'm currently reading seems appropriate, no?)


Meanwhile, you can also occupy yourself by slicing the loaf of french bread and letting it sit out to get a bit stale.


Before too long, the onions will lighten and wilt. Continue stirring every 5-10 minutes.


Hold off as long as possible before moving on to the next step. It should take a good 2-1/2 to 3 hours for the onions to carmelize. (This picture actually makes the onions look much lighter than they do in real life.)


Then add the balsamic and the sherry. Let simmer 10-15 minutes.


Now add the broths...


...and the bay leaves.


Then partially cover and let simmer 1-2 hours.


Put a few pieces of bread in a bowl...


...add the soup and top with some grated cheese...


...broil... (tip: use a baking sheet to help transfer the filled bowls to and from the oven)


...and serve!


Yum! :)