It’s been raining outside for most of the day, with a gentle breeze wafting in from the windows, so this seemed like a perfect rainy day soup to make. This sort of cool, rainy weather is honestly one of my favorite types of spring days, so here’s hoping we get more of those.

The original instructions on this are kind of vague, so I will be adding more detail.  Be sure to find a nice porter for this (I used a local brewery’s), along with a good cheese for the baguettes.  This will take a while, but the results are absolutely worth it.

Portered French Onion Soup

Ingredients

  • 3 T olive oil
  • 2 T butter
  • five large onions, sliced in half long ways, and then sliced thin into half-moons (see pic 1 for what I’m talking about)
  • 1 12 oz bottle of porter (I used Ale Asylum’s Contorter Porter)
  • salt and pepper
  • 2 sprigs fresh thyme (or if you’re still not in the growing season where you are, 1 t ground)
  • 6 c beef stock
  • 2 demi-baguettes, sliced
  • cheddar (I used part of a leftover block of the Fawn)

Melt your butter while heating your olive oil over medium heat, and start slicing your onions.  When the butter/olive oil mixture starts to sizzle, add your onions as you finish slicing them, and cook them for a half hour, stirring every five minutes so that they don’t burn.  By the end of the half hour, they should be a rich brown, and very very soft (see pic 3).  Once they’re that nice brown, turn the heat to medium high and add your bottle of porter, stirring to get whatever bits of onion may have stuck to the pot.  Cook for five minutes, until it’s simmered and reduced a little bit.  

Add the salt, pepper and thyme, along with the beef stock, bring up to a boil, and then reduce to a simmer, simmering for about 40 minutes, until it’s been reduced by 20% (see the dif between pic 6 and 9). 

While your soup simmers, slice up your demi baguettes and cheese, topping generously.  Set your oven to broil, and then put the baguettes and cheese under it for five minutes, until the slices start to brown at the edges and the cheese gets bubbly and melty.

Once the soup has been reduced, add your baguettes to it (or if you’re me, save them for lunch later this week), and enjoy the amazing richness of it.

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