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!
This recipe is good for 2 large servings and a bit left over to split a bowl the next day!
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
A little bit of flour
Halve lengthwise and peel all your onions. Thinly slice.
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!
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
A total of 40 minutes.
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!)
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.
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.
Ladel your onion soup into their cooking crocks!
To finish place under a broiler or in an oven heated to 400 degrees and cook until golden brown and the cheese is bubbling.
Voila! (my cup)
C'est Finis! (tom's cup!)
All gone :D