Petitchef

French onion soup: an ode to the late kevin wilson

Main Dish
4 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 4
1 teaspoon. of E.V.O.O. to coat the Dutch Oven

1 teaspoon. of Clarified butter (unsalted)

Several onions (2-3 medium) sliced 1/8″ THIN.

1 teaspoon. of Cornstarch and water

1-2 quarts of a thoughtfully crafted Beef Stock; avoid salty versions

1 can of low sodium Chicken Broth

1 teaspoon .+ Pale Dry Sherry to taste

1-3 teaspoon. Worcestershire sauce to taste

French bread or day old bread -cut into cubes; light shmear of olive oil & minced Garlic (peppery E.V.O.O. is preferred)

Gruyere or other tasty Swiss cheese

Preparation

  • Prepare Beef Stock ahead of time, but keep hot on a low flame while preparing onions. There are some boxed versions to save time if you’re in a hurry, E.G. Rachel Ray.
  • Add Beef Stock to the carmelized onions and the sherry. At this point, you can choose to thicken it up with the Cornstarch–it really is a personal thing–Do you want a thicker French Onion consistency? It’s your call.
  • Add all of the Chicken Broth and the Worcestershire to taste. Maintain a low-medium boil for about 10+ minutes so the flavors blend .
  • Pour the Onion Soup mixture into an oven safe ceramic bowl. If you lack one of these, go to a thrift store and buy an old fashioned, brown crock soup bowl with a handle .
  • Place one or two pieces of Swiss atop the coated bread cubes; put under a broiler element and brown the cheese.
  • Obviously, don’t burn the cheese or you’ll want to invest in a different career, while you master anger management techniques.

Photos

FRENCH ONION SOUP: AN ODE TO THE LATE KEVIN WILSON, photo 1FRENCH ONION SOUP: AN ODE TO THE LATE KEVIN WILSON, photo 2





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