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NateCooksBlog OP t1_jckp9x7 wrote

Reply to [homemade] French Onion Soup by NateCooksBlog

I read somewhere to top French Onion soup with chives, and I really would recommend it.

I used Serious Eats as the base, and then I didn't have fish sauce so I used Worcestershire sauce instead. And I actually really like the flavor it added so I think it will be my go to in the future.

6 tbls Unsalted Butter
3 lbs Yellow Onions, sliced thin
1/2 cup Dry Sherry or Chinese Cooking Wine
2 quarts Low Sodium Chicken or Beef Stock
1 tbls Beef Bouillon (optional)
2 sprigs Thyme or 1 tsp Dried
1 Bay Leaf
1 tsp Fish Sauce (optional)
1 tsp Worcestershire sauce
8 slices of baguette, toasted w/ oil
1 Garlic Clove
1 cup Gruyère cheese, grated
2 tablespoons freshly minced chives, for garnish
Kosher salt and freshly ground black pepper to taste

In a large dutch oven melt butter over medium-high heat until foaming. Add onions with a pinch of salt and cook, stirring occasionally, until softened, about 8 minutes. Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking.
Just before you finish cooking your onions add in your dried thyme if you're using it.  If you're using fresh you can add it later on.
Add sherry and bring to a simmer, scraping up any browned bits. (If using 2 skillets, divide sherry between them, then scrape onions and liquid from both pans into a pot or Dutch oven to continue.) Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, optional bouillon, thyme, and bay leaf; raise heat to medium-high; and bring to a simmer. Lower heat and simmer for 20 minutes.
Add fish sauce, if using, and Worcestershire sauce. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Preheat broiler and adjust oven rack to top position. Slice your bread an top with a little oil and broil until golden.  While still hot rub the toasted side with a garlic clove until fragrant. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. Set remaining 4 toasts in bowls, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Garnish with chives and serve.

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