I cannot believe that September is already coming to an end. It almost feels like I blinked and suddenly the weather became cooler. Even though Tokyo is still very humid, the temperature has become more comfortable. Still, I can’t help thinking about Minnesota at this time of year. The weather starts to get cold, the air is crisp and clear, and inside it feels cozy and warm. Cool autumn nights in Minnesota play out in my mind when I eat this soup.
I remember one of the first times that I had French onion soup. My mom would always serve the soup in little brown stoneware bowls. They are the kind of bowls you want to cup in your two hands just to let the heat radiate from the bowl into your hands, straight through to your core. Anyway, when I took my first bite of French onion soup, I was amazed by the savory flavor of the caramelized onions along with the perfectly melted cheese blanketing a piece of toasted bread. The textures, flavors, and aromas melt together to create what I feel is the perfect meal.
So, when I woke up this morning to rain and dark clouds, I knew it was the perfect day to make my own French onion soup. However, though I love caramelizing onions the ‘right’ way (standing over the stove top for hours waiting for that perfect color and texture), I decided to try caramelizing the onions in the oven instead. Cooking the onions in the oven at 325 degrees F takes a similar amount of time, but requires less attention.
Start by slicing the onions thinly. Put the onions on a large baking sheet with sides at least 2” high. Top with pieces of butter, a little salt and dried thyme. Put the sliced onions in the oven on the center rack at 325 F for 2 1/2 hours, stirring them every twenty minutes or so.
I hope this recipe brings you the same feelings of warmth and comfort that it brought to us. What is your favorite comfort food?
French Onion Soup
Makes 4 servings
6 vidalia onions, thinly sliced
6 cups beef broth
2 tablespoons dried thyme
2 bay leaves
1 tablespoon sherry or dry white wine
4 slices Swiss/Emmental cheese
4 slices French or Italian bread, toasted
1/2 stick unsalted butter
2 tabelspoons flour
salt and black pepper to taste
Put the sliced onions on a large baking sheet. Sprinkle with the dried thyme, a small amount of salt and 1/2 of the butter (break off small pieces and scatter over the onions.) Place the baking sheet in the oven on the center rack at 325 degrees F for 2 1/2 hours. Be sure to stir the onions every 20 minutes, coating them with the melted butter.
When the onions have finished, take them out of the oven and set them aside. In a pan large enough to hold the soup, melt the remaining butter over medium high heat. When the butter is melted, add the caramelized onions to the pan and stir in the flour until it has soaked up the butter and the onions are coated (this will help thicken the soup slightly. Pour the beef broth over the onions and add the bay leaves. Cover and simmer for half an hour.
After the soup has simmered for half an hour, remove the bay leaves and add the sherry/white wine and salt and pepper to taste. Spoon the soup into 4 oven safe soup bowls. Place one piece of toasted bread on the top of each bowl and cover with a cheese slice. Set the bowls in the oven and heat under the broiler until the cheese is melted and begins to bubble and brown.
Serve immediately to friendly persons snuggled under warm blankets.
