I really love French Onion Soup. I mean really. LOVE.
So when I ran across this recipe in my reader this morning, I had to add it to the list of things to cook soon. A bonus is that she recomends using chicken or vegetable broth, instead of the traditional beef.
The Dinner Files French Onion Soup
(I also found another blog to add to my list!)
Cider onion soup
Peel and thinly slice 2 1/2 pounds onions. Melt 6 tablespoons of butter in a medium or large heavy soup pot over medium-high heat. Add onions and 1/2 teaspoon salt and cook, stirring, until onions soften up. Reduce heat to medium-low and cook, stirring when you think of it and adjusting heat so onions are cooking but not at all browning, until onions caramelize and turn all deeply amber from the inside and taste almost like candy they’re so sweet. Be patient, this process takes awhile – at least 40 minutes and up to an hour. Add 1 cup hard apple cider and bring to a boil. Add about 3 cups vegetable or chicken stock (I’m guessing plain water would work fine too) and bring to a boil. Add a couple sprigs of fresh thyme, if you’re so inclined, reduce heat, and simmer soup for 10 to 15 minutes. Taste and add more salt if you must.
Toast slices of whole wheat, rye, or other whole grain bread, then top those toasts with slices of bloomy-rind cheese like Brie or Camembert. You can float these as-is in the soup (the heat from the toast and the soup will gently melt the cheese) or broil these toasts to give the cheese a head-start. Some people will want freshly ground black pepper in their soup; some people will not. I found the sweet, peppery, cheesy combination divine.