Sorry for the lack of images lately, I keep falling into the “tuck-in trap” and am halfway through the food before I remember I owe you all a picture!
This soup is hearty and warming with a bit of a twist that makes it more than just traditional. The brightness of the cider is really tantalizing, and while it is one of those longer recipes to concoct it by no means labor intensive. Mostly, you just let it do its thing. For the cider, it’s best not to skimp - real, fresh (raw) apple cider is so much tastier than the typical stuff. Also, don’t worry about the onions burning when you let them sweat and reduce. When topping the bread with cheese, be generous - overestimate.
French Onion Soup
(yield: 4-6 servings)
5 onions (Vidalias and a couple red)
3 tbs butter
few pinches salt
2 c white wine
10 oz can of beef consume
10 oz of chicken broth
8 oz apple cider
sprigs of thyme and parsley tied with a bay leaf
freshly ground pepper
1) Slice the onion into half moons
2) Set a Dutch oven over medium heat and melt the butter. Once melted add a layer of onions, salt, add another layer and salt. Repeat until out of onions!
3) Leave the onions alone for twenty minutes, then stir occasionally as they take on color. They will turn nice and dark and reduce to about two cups over the course of an hour
4) Turn the heat to high and add the wine, then let it reduce to a thick syrup
5) Reduce heat and add the consume, broth, cider and the parsely, bay leaf and thyme bundle and let simmer for twenty minutes
6) Heat your oven broiler and cut the bread to fit your soup bowl/cup. Broil on one side for about a minute
7) Add a dash or two of the cognac to the soup and season with the pepper. Remove the parsely, thyme and bay leaf bundle.
8) Serve the soup with the bread on top, toasted side down, then cover with cheese and pop it all under the broiler for another minute.