Light of my Life

It’s always a party when I pull out my kitchen torch.

Today’s occasion:  French onion soup.  Earlier at the farmers’ market, pearly white sweet onions—still kissed with morning dew—looked almost too gorgeous to touch.

A sudden vision of the well-picked-over roast chicken carcass in the fridge at home was a wake-up nudge that a tasty chicken stock was  waiting in the wings.

A hearty beef stock really makes onion soup sing, but a chicken stock simmered in the remains of a flavorful roast is a beautiful thing, too.  In my slow cooker, stock is an effortless commodity.  For the onion soup stock, I’d add onion cuttings, a carrot for a touch of sweetness, and fresh herbs, then cover it all with boiling water and check back later in the day.

My go to Onion Soup follows, but I tend to change it up it depending on what I have on hand.  Sweet onions with a high sugar content are key; sauté them over moderately low heat until they begin to turn color and caramelize. If necessary, add a teaspoon of sugar while sautéing the onions to encourage the full caramelization process. Once the stock is added, the soup is ready within a half hour—or it can be set aside and reheated when ready.

BonJour Torch

 

To finish it all, I carved and toasted thick slices of a multi-grained artisan bread and sprinkled them with a combination of shaved Parmesan and Havarti cheese. No need to crank up the broiler on this warm summer day.

My trusty torch was on hand for the artful transformation of simple ingredients into a glorious soup crowned with essential rafts of toasted cheesy goodness.

 Onion Soup

Ingredients
2 tablespoons butter
1 tablespoon olive oil
6 large sweet onions, thinly sliced
2 tablespoon brandy
6 cups rich beef or chicken stock
1 bay leaf
1 teaspoon fresh thyme
½ teaspoon each fresh savory and rosemary
Salt and pepper to taste
1/3 cup white wine or dry sherry
Accompaniments:  6 croutons (1/2” thick slices toasted baguette)
¾ cup grated Parmesan cheese

Directions

  1. In a soup pot, sauté onions with butter and olive oil over medium heat until aromatic. Reduce heat and stir occasionally, cook until onions are deep golden and caramelized, 30 minutes or longer.
  2. Deglaze pan by carefully pouring in brandy and stir well. Add stock, seasonings, wine, and simmer partially covered for 30 minutes.
  3. In individual bowls, place a crouton in center and sprinkle with cheese, pour a generous amount of onion soup over each. If using oven proof bowls, broil 3” from heat source, watching carefully until tops bubble and brown. Serve with more cheese.   Serves 4 – 6.
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