What's Cooking?

Yes, I know you were expecting something else but I'm going all Julia Child on you today. It's winter and what is better than some yummy French Onion Soup? No, I don't really like cooking that much, I'd rather be putting that time and effort into something that does not disappear in 15 minutes. But every now and then I gird my loins (without even the wearing of Spanx), put on my best arch-friendly shoes, and step up to the stove.
First of all, this is not like opening a can of Campbell's soup and heating it. There's some intense labor involved, beginning with the fine slicing of six onions. I use 3 red onions and 3 yellow onions as they caramelize better than white onions. I slice each onion in half so there is a flat surface to steady the onions as I slice them in 1/8" slivers and hope I keep all my fingers.

 That's a big pile of onions, and a number of shed tears. Next I get out my cast iron Dutch oven (good for arm toning) and cover the bottom in olive oil, which is probably around a quarter to one third cup. After heating it on a medium high heat I add the onions. It looks like a HUGE pile.

 Now here's the fun part. I stand and stir this for 30-40 minutes while the onions slowly cook down and caramelize into a beige lump of goo. Some recipes say 15 minutes. Don't listen. The longer they saute, the better. About ten minutes in, sprinkle a wee bit of sugar into it, maybe a flat teaspoon, to help the process. Have a friend or family member (or a glass of wine) standing by to entertain you while you stir and stir.

After it looks sort of golden and sticky add either 8 cups of good beef stock, or 4 cups of beef stock and 4 cups of chicken broth. If you are vegetarian use 8 cups of vegetable stock. Home cooked is richer and better but I just bought organic beef and chicken stock in cartons and used that. Also add a bit of fresh thyme, a bay leaf, and some salt and pepper. Cover loosely and simmer for 25 minutes.

Looks pretty, n'est pas? The best is yet to come. Spoon portions into oven safe small ceramic bowls (or one big casserole). Have a French baguette handy that has been sliced. Since I spent all this time chopping and stirring I let the bakery do that for me. Cover the top of each portion with baguette rounds, then place a square of Swiss cheese on top. I use Tilamook. It's the best.

This photo looks straight out of a 1960's cookbook but my ambient light in the kitchen, plus the dark green counters, makes everything greenish gold. Now the bowls are placed under the broiler in the oven until they look like this:

Heaven in a bowl. It's a meal in itself, which allows for more baguette on the side and chocolate afterwards.

Update on January 12th: My friend, and former student, Veronique Gautreaux Poncet, whose parents used to own the Crepe Suzette restaurant, is herself a fabulous cook. She recommends adding a bit of brandy to this recipe to really bring out the richness of the flavors. Merci!