Fall and French Onion Soup

It is a bit early, but it appears Autumn has fallen in these here parts.  Temperatures in the mid-forties this morning and a slightly brisk wind have me reaching for a long sleeved sweater and my chef's knife...so I can cut up onions for one of my favorite soups, French Onion Soup.  The first time I ever had REAL French onion soup was way back in 4th grade.  Madame Robinson took us to Maison Robert in Boston for a French class field trip.  We all were offered soup l'oignon and had a choice of coq au vin or boeuf bourguignon...I opted for the latter and this along with Julia Child's TV show, The French Chef, started my francophile tendencies.  I love coq au vin too!!

While living in Paris, I tried onion soup at a few bistros and cafes and sadly was often disappointed.  I think because Soup l'Oignon is so oft requested by tourists, quantity over quality takes precedence...along with escargot, boeuf bourguignon and quiche Lorraine...all can be found in just about every cafe, restaurant and bistro along the main boulevards...but to know these real French classics, they are best enjoyed at home with friends!

I have been developing and reworking my versions of these classics for years.  Today, with the appropriate chill in the air, I am tackling the soup!


French Onion Soup a la Alice Anne
Serves 4

Ingredients
3 pounds sweet white onions, sliced from stem to root
2 leeks, washed and sliced into 1 inch pieces
2 tbsp fresh thyme, chopped
1 tsp minced garlic
1 tbsp flour
2 tbsp unsalted butter
1 tbsp olive oil

2 cups white wine (really good wine!)
4 cups low sodium chicken broth
      For a darker soup and deeper flavor, use half chicken and half beef broth
1 beef bouillon cube (in lieu of salt)
*** Yes beef!  The beef adds a depth of flavor that I find key to the soup base.

Salt
Pepper
Sugar

4 thick slices of French baguette, toasted
1 cup shredded Gruyere cheese


Method
 In a large soup pot, heat butter and olive oil over medium heat.
Add the onions, leeks, and thyme.
Season with a teaspoon each of salt, pepper and sugar.
Reduce heat to low.
Add minced garlic.
Simmer for about 40 minutes or until the onions are a lovely caramel brown color.

Increase the heat to medium.
Sprinkle flour over onions.
Stir until onions are evenly coated and the flour browns slightly (about 3-5 minutes).

Add wine, bouillon and broth and bring mixture to a boil.
Reduce heat to low and simmer for 20-25 minutes.
Taste for seasoning and adjust salt and pepper.

Preheat broiler.
Pour boiling water into 4 ovenproof soup crocks and set aside to warm.

Remove water from bowls.
Set bowls on a foil lined sheet pan and ladle in soup.

Place toast on soup and immerse slightly.
Top each toast with some cheese.

Carefully move bowls on the sheet pan to oven, about 4 inches under the broiler.
Heat crocks until cheese melts and starts to brown; about 3 minutes.
DO NOT leave the crocks unattended.

Garnish with chopped parsley and or chives.

Serve immediately but proceed with caution...this soup is always HOT!

Wine pairing: 
2009 Louis Latour Pouilly-Fuisse
OR
2008 Trimbach Riesling


Bon appetit!