French Onion Soup (Creamy and Delicious)

®This is a RAS signature Recipe©

The Classic dish, French Onion Soup – with a creamy twist.

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♦Prep time:5min ♦Cook time:1hour 15min ♦Yield: 4 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

For Beef Broth:

Method:

1. Cut the onion in half lengthwise, from root to stem, Then begin to slice whichever way you prefer(see notes). Keep the slices uniform –about ¼-inch in thickness.
2. Add all ingredients for the Beef broth into a stock pot and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes to 1 hour. Add salt to taste. I have added about 8 cups of water. You can add more water as needed, depending on the heat at which the broth is simmering.
3. On a separate burner, place a large, thick-bottomed pot or saucepan, and heat the butter along with olive oil on medium heat. Add the sliced onions and toss well to coat uniformly. Cook the onions, stirring frequently, until they have softened and lightly golden; about 10 minutes.
4. Also, remove any soup scum that appears on top of the simmering broth occasionally.
5. Once the onions are light golden, add the sugar and salt. Increase the heat to medium-high. Continue to cook, stirring often, until the onions are caramelized and become brown, about 20 to 30 minutes. Time will vary depending on your pot, stove, and onions.
6. Preheat oven to 400º F/ 200 ºC for toasting the baguette.
7. Once the onions have caramelized, into a golden brown color, add the flour in mix in.  Stir another minute or so.
8. By now, the beef broth has simmered for about 1 hour. Strain to remove the oxtail and other ingredients.
9. Pour the strained broth into the caramelized onions, and simmer again briefly adding salt and pepper to taste.
10. Slice the baguette at an angle into 1-inch thick, elongated slices. Place on a tray lined with baking sheet.
11. Brush both sides of each slice with softened unsalted butter.
12. Place in the oven and toast till slightly crisp. Flip over the pieces and toast the other side as well. Remove the toasted slices from the oven.
13. Now switch the oven to the broiler setting and leave the door slightly open.
14. Once the soup has simmered briefly, we will add the final creamy touch by adding 1/4 cup of Kara Coconut Cream ( at room temperature ). Stir briskly and simmer for 1 more minute. Remove from heat. Add more salt and pepper seasoning as needed.
15. Ladle the soup into 4 smaller French Onion Soup bowls. or two larger, deep soup bowls,
16. Top with one or two slices of toasted baguette and pile on the Gruyere cheese. Place the bowls back in the oven under the broiler until the cheese melts.
17. Serve immediately. We added all the remaining cheese to the rest of the toasted baguette slices(adding a little minced garlic first), and popped them back under the broiler till the cheese melts. The cheesy garlic bread, is delicious on the side. Everyone will grab more.

French Onion Soup (Creamy and Delicious)

Notes:

Slicing Onions for French Onion Soup:

• Use your fingers or the tip of your knife, to peel away the papery skin starting from the stem end. Removing the first layer of the onion can sometimes make the peeling easier. Rinse and pat dry. Now, you can slice it one of  two ways:

Option 1. Cut the onion in half lengthwise, from root to stem, following the grain. Begin to slice, using the long stripes on the onion as a guide. This method helps to yield firm pieces with a milder flavor (because fewer cell walls are ruptured, thereby releasing fewer sulfur molecules).

Best for stir-fried dishes, pressure-cooked or long-cooked dishes or curries., burgers, or pickling. It is more easily chewable when enjoyed raw and softer in soups, and other cooked dishes.

Option 2. Cut the onion in half lengthwise, from root to stem, Then begin to slice crosswise, horizontally against the grain, which yields perfect arched pieces. This method helps to yield softer pieces with a more intense flavor (more cell walls, ruptured;  releasing more sulfur molecules).

Best for adding to salads, burgers, or pickling. It is more easily chewable when enjoyed raw and softer in soups, and other cooked dishes.

Different chefs have different preferences when choosing how to slice the onions for French onion soup. Use option 1. if you prefer sturdier pieces in the soup and option 2, if you prefer a softer texture that is mashed into the soup.

• Using Beef broth is traditional, but you can also use chicken broth or vegetable broth if you prefer.
• A beef stock cube is added along with the oxtail, to enhance the flavor of the soup.
• French onion soup is traditionally served in lion head bowls, which are deep but with a smaller mouth. This shape ensures you get more soup without all of it being soaked by the bread, the small er mouth means you don’t have to add too much bread to top the soup, and it also keeps the soup hot. The bowl also has handles, making it easier to hold onto the bowl a
• The key to making the best onion soup lies in the caramelizing process on medium heat till golden brown, but obviously never burnt!
• Gruyere is the perfect mild, sweet, and slow-melting cheese for this recipe. You can substitute Gruyere (if you can not find it )with any Swiss cheese, but they usually are more processed than Gruyere, and hence lack the flavor. Comté is another classic cheese that may be used.  Provolone, Fontina, Gouda, Raclette, Jarlsberg, and milder Cheddar are suitable substitutes. Mozzarella blisters too easily and is greasier once melted, so it is not the perfect substitute.
• For acidity, I like to add Black Rice vinegar. Balsamic Vinegar may also be used. For another acidic note, you can also add a little tomato paste, which is unconventional but taste lovely. Add at the same time as the black vinegar. About 1 tsp will do.

Key Ingredients: Onions, Beef Broth, Carrot, Bay leaf, Thyme, Butter, Olive oil, Flour, Sugar, Black Vinegar, Baguette, Cheese, Salt & Pepper.

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French Onion Soup

Author: Shana Shameer