Check one item off of my to do list. I've been wanting to make French Onion Soup for quite some time and given the chill in the air, I felt like today was the day! I found a recipe in Mastering the Art of French Cooking by Julia Child et al and tinkered with it to make it my own!
Makes roughly 9 servings
2 lbs. thinly sliced yellow onion
1/2 lb. thinly sliced shallot
4 Tbsp. butter
1 Tbsp. vegetable oil
~ 1 tsp. salt
~ 1/2 tsp. sugar (per Mastering the Art of French Cooking this helps with browning)
4 Tbsp. flour
6 & 2/3 cups beef broth (boiling)
6 & 2/3 cups chicken broth
2/3 cup pinot grigio
4 sprigs thyme
3.5 oz of parmesan plus rind
First off, let's begin with what a pain thinly slicing shallots is! Way more challenging than thinly sliced onions. Add onions, shallots, butter and oil to large stockpot. Cover and cook onions for about 15 minutes.
Onions & Shallots
After 15 minutes of covered cooking
Uncover and increase heat to moderate. Add sugar and salt and cook for 45 minutes. Add flour and stir for about three minutes.
After addition of flour. Note the black "stuff" on the pan. Insert fears that my pot will never be clean again :(
Remove stockpot from heat and add boiling beef and chicken broth. I decided to do half beef and half chicken because I don't eat beef and wanted to avoid punishing my stomach with full beef broth (I've had a few unpleasant run ins when I eat some beef off of my husband's plate to double check and see if I still don't like it). I then decided to throw a few sprigs of fresh thyme into the pot. I also had 3 1/2 oz of leftover parmesan rind/cheese so I decided to throw that in there too for flavor! Simmer half covered for 45 minutes.
Following addition of remaining ingredients
My stockpot will never be the same :(
Nutrition (approx. per sparkpeople.com): 163.3 calories, 7.3 g fat, 3.9 g sat. fat, 1.2 g polyunsat. fat, 3.3 g monounsat. fat, 17.5 mg cholesterol, 1,397.4 mg sodium, 566 mg potassium, 17.7 g carbs, 2 g dietary fiber, 1 g sugars, 5.9 g protein
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