French Onion Soup

Snow day in Connecticut

I often dream about living in France. Preferably Paris. I dream about the markets, the boulangeries, the pastries. I dream about decorating my imaginary apartment and about the fabric stores I would spend hours in. I even dream right on down to the antique pewter drawer pulls I would have in my bathroom!

And I usually dream the most when it is blustery and frigid here in Connecticut.

But something crazy happened to me today. As I looked outside at the pristine blanket of snow that covered my backyard, I realized that I would miss New England winters. Even if only because the snow provides a great view outside my window when I am cooking. I mean, if I lived in Paris, I am not sure I would want to cook that much. Of course I would have a La Cornue stove (in Provence blue, natch) for the little festive gatherings I would have (hey, it's my dream...) But with all the bistros and cafes and patisseries in Paris, well, why would I cook when someone else, preferably a native Frenchman, could do it better?

But here in blustery and frigid Connecticut, I feel like cooking. Cooking something delicious. And warm. And... maybe French?

So instead of dreaming about living in France today, I made French Onion Soup!

French Onion Soup with Two Cheese Topping...

French Onion Soup

2 Tablespoons Olive Oil

4 Tablespoons Butter

4 - 5 large Vidalia or Bermuda onions, thinly sliced

1 Tablespoon raw sugar crystals

1 Tablespoon soy sauce

Liberal sprinkling of kosher salt

1 cup Dry Vermouth (or another dry white wine)

3 Tablespoons Cognac

5 springs fresh thyme

4 cups Chicken Stock - not broth - (I prefer Kitchen Essentials)*

4 Cups Beef Stock - not broth -  (again, Kitchen Essentials)*

*Note - If you can find Kitchen Essentials Veal Stock, you have hit the food lottery! Stock up on it (no pun intended), and use 8 cups of the Veal Stock in place of the Beef and Chicken Stock. 

To top off:

Day old French Baguette, sliced

Gruyere Cheese

Fresh Mozzerella Cheese (optional)

Melt butter and olive oil in large dutch oven or stock pot.

Add onions, kosher salt and raw sugar.

Sweat onions on medium-low heat, stirring often, until they are completely soft. This can take up to 45 minutes. I know, I know. Totally a snow day recipe!

Add soy sauce, dry vermouth, cognac and sweat onions for another 15 minutes.

Add chicken stock and fresh thyme. Simmer on low for 1 hour. 

Remove thyme sprigs. 

Ladle soup into oven-proof bowls. Add bread slices and layer cheese on top of bread slices. Place under broiler for 2 - 5 minutes.

Man Mountain likes his "just melted" (see photo). I like mine bubbly and really browned. No photo of that since it found its way into my mouth too quickly!