“Secret Ingredient” French Onion Soup

Hands up if you like Dash Magazine. Okay, put them down, that must have been pretty embarrassing for those of you reading this at work. For those of you who don't know what I'm talking about, Dash is a product of the people who edit the Parade Magazine that arrives weekly in your Sunday paper. Dash appears quarterly, and compiles recipes from Parade, Bon Appetit, and Gourmet magazines. Because I do like Dash a great deal, I also receive their emails. 

Last week, or maybe longer, who knows? I have lost complete track of time.  I received an email touting a “Secret Ingredient French Onion Soup.”  Lover of both onion soup and intrigue, I clicked on the link. I felt duped when I was taken to a recipe for “Vegetarian Onion Soup. ”  A good, rich, onion soup gets a lot of taste from beef stock. This recipe not only didn't have beef stock (as one might expect of a vegetarian recipe), it didn't even have vegetable stock. In fact, the list of ingredients indicated no liquid whatsoever. It was not until I read the instructions that I found the liquid: water. Water!  Okay, I'm not going to try this one, but I did swipe two of the ingredients that I'd never seen in onion soup before, sherry vinegar and molasses. 

I incorporated these two into my favorite onion soup recipe and now have a new favorite. Mr. O-P thought it a bit too rich, I thought it perfect. So here is my version of Secret Ingredient French Onion Soup. Give it a try and tell me what you think. 

“Secret Ingredient” French Onion Soup

4 lbs. onions (weight before peeling)

1/2 cup butter (1 stick)

1 cup all-purpose flour

1-1/2 teaspoons freshly ground black pepper

2 tablespoons Hungarian paprika

1 bay leaf

2 tablespoons sherry vinegar

1 tablespoon molasses

3 quarts beef broth

1 cup dry white wine

2 teaspoons salt

French baguette

Gruyere cheese, shredded

Using a food processor or mandolin, peel onions and slice 1/8 inch thick. Melt butter in a large (6-quart) stockpot. Add onions and cook, uncovered, over low heat for 1-1/2 hours, stirring occasionally. Stir in flour, pepper, paprika, bay leaf, sherry vinegar, and molasses.  Sauté over low heat 5 minutes more, stirring frequently. Add broth and wine, and stir to blend. Increase heat and bring to a boil. Reduce heat and simmer slowly for 2 hours. Season to taste with salt, and additional pepper, if desired. Refrigerate overnight. To serve, heat soup and pour into ovenproof crocks or bowls. Top with a slice of French baguette and a mound of grated Gruyere cheese. Place under the broiler until cheese melts and browns lightly.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Full Plate Thursday

Be Inspired Friday

Foodie Friday