Turned the house into a bistro last night

I had a pail (yes, a pail) of beef stock that I'd made about a week or so ago and I had to start using it up, so............
I made a simmering pot of onion soup.


I picked up some onions at the market labeled "Pop's Sweets" - not sure what variety they were, but they were California grown. Followed standard onion soup technique, letting the onions slowly caramelize over low heat in plenty of butter.
We turned the finished product into a couple of ovenable onion soup crocks that I filched from a kitchen I'd visited earlier in the day (I'll return them tomorrow - I promise) floated a crouton, cut from a fresh baguette, on top, and then covered the top with grated Gruyere. Finished with a teaspoon of Courvoisier, and ran under the broiler until the cheese was all melted and bubbly with crispy crusty spots.

Served with a simple green salad, a baguette, and a bottle of '05 Domaine du Vissoux Beaujolais - Cuvee Traditionalle. The wine was drinking splendidly, and went down like water.
The soup had just enough body, and the onions had transformed into soft and lacey sweet strands. I was very pleased.
Dessert was a pear, and a small square of dark chocolate.
Then I took the metro over to the recliner, and fell into a peaceful, satisfied sleep.

Man, oh, man, I love onion soup. Beaujolais was an inspired choice.

Have you tried using Raclette for the cheese topping?

Man, oh, man, I love onion soup. Beaujolais was an inspired choice.

Have you tried using Raclette for the cheese topping?

No, maybe we'll give that a whirl with the leftovers.
There's really no substitute for homemade. Whenever I try a version in a restaurant (unless it's a really good French one) I get something far too salty to enjoy.
An onion soup made with beef stock would be taboo for you, no? Do you just cook your in water, or do you use a vegetable stock?

Roasted vegetable stock with some enhancements. Parmesan cheese rinds, thyme, sage, parsley, a few black peppercorns, a controlled amount of dark soy, and a homeopathic bit of dried porcini.

If I'm feeling lucky, I have added a few drops of Kuerbiskernoel at the end for a hint of smokiness, but that's too easy to overdo. Great when you hit it right, though...

Man, oh, man, I love onion soup. Beaujolais was an inspired choice.

Have you tried using Raclette for the cheese topping?

No, maybe we'll give that a whirl with the leftovers.
There's really no substitute for homemade. Whenever I try a version in a restaurant (unless it's a really good French one) I get something far too salty to enjoy.
An onion soup made with beef stock would be taboo for you, no? Do you just cook your in water, or do you use a vegetable stock?

It's salty because they're making it with beef base instead of stock. And they are going for color instead of taste. A common error.

[Jenise]

Great stuff, John; makes you feel loved. Inspired addition on the brandy. Next time I make onion soup, I'll try that.