Charlie ordered French onion soup on our first date. This is something I'll never forget.
Emmy, cupid herself, told me she doubted Charlie had dress pants and I should dress casually no matter where we were going. But lo and behold! The man was wearing slacks and an ironed shirt upon our arrival to Cafe Degas. Although he felt the need to bust out of that ultra casual (i.e. sloppy 20something male) mold, he was going to be true to his tummy and order his favorite, French onion soup.
It was January, perfect soup weather, and I too would have liked some warm soup, but I wasn't going to attempt to eat that cheesy goodness on a first date. It's like a roast beef poboy with lots of gravy...something only to be eaten in the privacy of your own home or with really close friends. I don't think he know such boundaries when it comes to food. And I was impressed when he ordered. I do think he held back from picking every last bit of browned cheese from the bowl though.
We talk about that night a few times a year, each time we have soup really. He's been on me to make it, so finally I did. Elizabeth guided me via email, and has offered some tips when I try round two. "Thank god for, Lizzy!" I know that's what he's thinking. When the weather cools I'll try it again, but before then I need to know if my house will ever be free of the scent of onions...
Ingredients:
- onions, 6-8, I used a few white, a few yellow, a red, and some fancy ones that Whole Foods had
- flour
- 1 stick butter
- 2 quarts beef stock, I made mine from "Better than Bouillon"
- salt
- fresh thyme
- wine, red, about 1/2 cup. Didn't use it this time, but will help cut down on that sweetness from the onion caramelizing
- crusty baguette from French bakery around the corner
- gruyere cheese
- melt butter in dutch oven
- slice onions into thin half moon shapes and place into butter, layering with a bit of salt
- on a LOW heat, with minimal to no stirring, let onions soften and brown (an hour or more)
- add a bit of flour, be careful of clumping
- add broth, thyme, and wine
- Simmer for 20-30 minutes
- Place crutons made from baguette atop soup in bowls, sprinkle with cheese, and bake until brown and bubbly
