One Ingredient - Onions
Feb 14, 2012 Onions, by Grant
Ah onions, where do I begin?
When I am asked what my favorite food would be, my answer is onions. In my world, onions are a key ingredient in almost all savory dishes. One of my mentors, Gene Coon, used to tell me that onions were the Queen of vegetables, I don't know why it wasn't the King, maybe out of respect for the Queen.
Onions are sold either green or dry, in many shapes, colors and flavors. I love them all. They are part of the lily family and are related to shallots, leeks and garlic. Every culture in the world uses onions in their cuisine. The sulfides that are contained in onions are helpful with cardiovascular health and cancer prevention.
My friends, family and co-workers are so familiar with the sight of me with knife and board, chopping onions, that they become oblivious. I wouldn't care to guess how many have passed under my knives, but I love every minute of the task. I am seldom so happy as when that odor begins to fill my nostrils, and brings tears to my eyes.
One of my first jobs in the food business was as a prep cook at the Iron Horse in Sheldon, Iowa. It was a supper club in 1975. French onion soup or tomato juice was the first course choice on the menu with every meal. One of my responsibilties was to make the soup every day. As I recall, about 5 gallons daily. We made our stock from the bones trimmed from the rib roasts. Restaurants used to actually cook them on the bone, a practice lost to convenience and cost. But it is a far superior product, that some would do well to consider. Using the 109 roast would make their rib roast stand above others.
French Onion Soup is a staple in our house.
After 37 years, this is the way I make the soup at home. Made with simple ingredients, the secret is in the slow cooking of the onions to intensify the sugars. I use spanish onions, sometimes adding some shallot. Making this soup is a sure way to make Amy happy.
French Onion Soup
3 Tablespoons Butter
5 cups onions, sliced very thin, about 2 medium onions
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons dry sherry
1/2 cup dry red wine
3 cups beef stock, I made my own but canned will work
Chop onions.
Melt butter in saucepan, add onions and a pinch of salt and pepper.
Cook on medium low heat until onions melt and start to brown, maybe one hour, stirring occasionally.
Add sherry and cook for a few minutes. Add red wine and cook for a few more minutes. Add beef stock and bring to a simmer. Taste and adjust seasoning with salt and pepper. Makes 4 cups.
You may then place the soup in an oven proof bowl or crock, top with toasted bread and your favorite cheese (swiss is traditional).
Place it under the broiler until the cheese is melted and begins to brown.
It's a simple, but oh so pleasureable, way to enjoy onions. Let us know if you try this recipe!
French Onion Soup
Reader Comments (2)
Wow. Excellent post, Grant. May I presume that if you posted it in the public domain that I am free to steal it at my whim. Never mind. I'm going to steal it anyway.
I'm sure he would be honored by your theft. This is seriously one of my favorite soups Grant makes. YUM.