Why am I writing about food? For one I love food! Before I became a designer and marketer I was an Executive Chef for 10 years. Gastronomy is one of my passions and I have been wanting to write about food for a long time. Being a food service marketer, I often times use my culinary background to help clients achieve their goals.
I would first state that I love soup. Period, hands down, the best course of a meal. There is something comforting about soup. for me it is a comfort food, one that evokes memories of my childhood, whether it is was coming in from a hot day to a chilled soup or having a hearty chowder after a day of sledding in the winter. Another reason I love soup is that there is definitely a craft or art to it. When I worked with Randy Stahl at the Brass Elephant in Baltimore years ago, that was really my first lesson of the importance of a good stock and well made sauce. everything is built on a good stock. So it stands to reason that in order to make a quality soup, you have to know how to make a stock, if the recipe calls for it. There is definitely a discipline to making stocks and soups. French Onion is probably my favorite soup. If I had to list my favorites, it would be something like, French Onion, Maryland Crab , Lobster Bisque, Bean Soup (any bean), any chilled fruit soup, and any variation on Cream of Mushroom. What I love about French Onion is it is a year-round soup. Many people might think of it as a cool weather soup, but it is usually a year-round staple on most restaurant menus.
So what is French Onion soup exactly? French onion soup is an onion and beef broth or beef stock based soup traditionally served with croutons and cheese, usually Swiss or gruyère as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s due to the growth of French cooking in the United States. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a broiler in a ramekin traditionally with croutons and gruyère melted on top. The trick to a good French Onion soups is the carmelization of the onions. This is CRITICAL. Caramelization is the oxidation of sugars. the process of cooking releases volatile chemicals producing the characteristic caramel flavor or sweetness. Another component of my soup is the addition of alcohol. I like Madera or Marsala wine added to the soup. Both of these fortified wines add complexity and another level of sweetness. Third, is to make sure the garlic is caramelized but not burnt. Last thing you want in a subtly sweet soup is the bitter raw taste of garlic. So here is my French onion Soup Recipe, Bon appetite!
French Onion Soup
8 onions, sliced
2 cloves garlic, minced
1/3 cup whole sweetened butter
8 cups beef stock
½ bottle Marsala Wine
1/2 teaspoon fresh chopped thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere
Sauté onions and garlic in butter over high heat until tender and golden yellow. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.
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