Tom's Onion Soup

Tom's Onion Soup (direct from Paris)

*

I've been nagging Tom to make onion soup for us forever! It something we always love to eat at Pastis or Tartine when we're in nyc. Perfect for a rainy or cold day! 

He finally created this one without a recipe (he was a chef in Paris for 5 yrs!- even so he made it look so easy. He said to make sure you use Sea Salt and fresh ground black paper!) I tired to take pictures of all the steps but missed the onion cutting- which he finished before I grabbed the camera! Everything is explained below!
Bon Apetit! 

This recipe is good for 2 large servings and a bit left over to split a bowl the next day!

Ingredients: 

5 Large yellow onions

4 tbsps. of good salted butter

Pinch of Thyme, 1 or 2 Bay Leaves

Dry White or Red Wine

Sea Salt and Pepper to taste

Gruyere Cheese

Baguette

Beef Stock

A little bit of flour

Step 1 

(not pictured!)

Halve lengthwise and peel all your onions. Thinly slice.

Step 2

Put your butter in the pot- melt the four tbsps.

(*Make sure you have a heavy bottomed cooking pot- such as Le Creuset- which I'd recommend- or All-Clad. The weight and heat transfer of these pots makes the slow sauteing of the onions an easier task to accomplish!

Step 3

Add the onions. And a double pinch of fresh thyme (dried is ok!) and 1 large or 2 small bay leaves with a pinch of sea salt (Baleine or Maldon!) and pepper to taste. Start the onions off on a high heat and reduce after 10 minutes.

Continue cooking for another 30 minutes

 

until the onions are.. 

...a deep golden brown and caramelized. 

A total of 40 minutes. 

Step 4

At this point add a sprinkled tablespoon or 2 of flour to the onions, stirring and cooking for five minutes to neutralize the taste of the flour. And add a quarter to 1/2 cup of white or red wine (we used white in this case!). Allow all of the alcohol to cook off- about 5 more minutes. (Aromatic!)

 

Step 5

Next add 4 cups (or a 1 quart container) of good brown beef stock- preferably Pacific (which we used and thought was good!) Homemade works as well if you feel heroic!

 

Cook the onions and added beef stock over a very slow heat for about 20 minutes. 

 

At this point the soup can be allowed to cool, if you prefer making it in the morning or a day ahead of time.

Step 6

When ready for final preparation grate about 2-3 ounces of good Swiss Gruyere cheese. And thinly slice a stale or fresh baguette (we actually used cibatta bread which we had on hand- similar!) Brown or toast the baguette in the oven.

Step 7

Ladel your onion soup into their cooking crocks!

And top with the toasted baguette slices. 

and liberally cover with the shredded gruyere!

(we're ready to go!)

 

Step 8

To finish place under a broiler or in an oven heated to 400 degrees and cook until golden brown and the cheese is bubbling.

 

(checking in!)

 

Voila! (my cup)

 

C'est Finis! (tom's cup!)

All gone :D