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.
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.
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