Traditionally made with either vermouth, dry red or white wine, French Onion Soup is a great meal when made with plenty of onions that have been 'caramelized'. I say caramelized because I believe the natural sugars come out somewhat when cooking onions as directed below, but truthfully the onions are browned. The sugar you taste is what you add rather than what is cooked out of the onion., I neglected the alcohol because I simply don't think it adds much value to this recipe as much as hard apple cider. Don't think a Yankee Chef can concoct a traditionally high-end French soup without showcasing vermouth? Think again!
2 pounds onions, halved and thinly sliced
3 tablespoons butter or margarine
1 tablespoon oil
2 tablespoons brown sugar
3 tablespoons flour
5(15-ounce) cans beef broth
1 4 cup hard apple cider
10 slices French bread, toasted well
2 cups shredded Swiss or Monterey Jack cheese*
In a large kettle or heavy pot, add butter and oil over medium low heat until butter has melted. Add the onions and stir until all onions are coated. Cook, covered, for 15 minutes or until the onions are softened but not mush.
Reduce heat to medium-low again and stir in the flour until well. Keep stirring for 2-3 minutes, or until the flour has taken on a brownish color. If it is too thick, add a tablespoon or two of beef broth, stirring to prevent lumps. Stir in the hard cider, trying to 'pick up' the burnt fonds that have collected on the bottom of the pot. Add the beef broth, stir to combine and cover. Cook an additional 15 minutes. Preheat oven to 400-degrees F. Ladle soup into 10 oven-proof bowls and top each with the toasted bread. Sprinkle the cheese on top of each slice and back on a large baking pan for about 4-5 minutes, or until the cheese has melted. You can also simply [place the bowls under a broiler, at least 3 inches from heat source, until the cheese has melted and browned.
If you don't have oven-proof bowls, sprinkle the cheese onto each slice of toast and bake(or broil) until the cheese has melted and top each bowl of hot soup with the cheese toast.
*about 8 ounces, or use slices
Chef Jim Baley -- The Yankee Chef -- is a noted food columnist, cookbook author and the foremost New England Food Historian. He is a third generation chef and historian and lives in Maine with his wife and four children. He welcomes feedback at firstname.lastname@example.org.