I love soup. Sometimes I lovingly spend hours concentrating my own vegetables for stock and sometimes I just doctor up a can of tomato soup; I just love those bowls of warm deliciousness any which way.
The other night, I tried to funk up a basic French Onion Soup recipe by changing the onion varieties and adjusting the flavoring; but something was off. Hence why French Onion Soup is a classic; and “Your Kind of Onion Soup” is not. (Not yet, right? RIGHT?)
I won’t give a recipe per se; but just the basics of how I put it together and what I would have done differently. Please feel free to do everything differently or delete this post immediately.
What I started with:
Good intentions, Plugra Butter, Leeks, Scallions, Chives, White Onions, Sea Salt, Freshly Ground Black Pepper, Garlic, Bourbon, Nutmeg (I would also plan on using a bit of apple cider next time), Beef Bouillon and Chicken Bouillon.
Leeks are very gritty, so its important that you clean them thoroughly:
Chop off the dark green leaves and the ends.
Set a large pot over medium heat. Add the best butter you have. Plugra butter is a rich, delicious, European-style butter; and in a dish like onion soup where the ingredient list is minimal; you want to use the very best ingredients.
Once the butter is melted; add all of the clean, chopped onions and one clove of chopped garlic.
Set the heat to medium; cover the pot and let the onions cook.
And cook some more.
This should take about an hour. I recommend you watch 3 episodes of 30 Rock on Hulu while you wait. Just sayin’
After the Liz Lemon hilarity; you should have something like this in your pot:
The onions should be absolutely tender. At this stage, I added 2 tbs of bourbon, a pinch of nutmeg (and would have added 2 tablespoons of apple cider). I was going for a subtle, fall-like sweetness. I gave it a few hearty stirs to burn off the alcohol (which should take a minute or two) and then re-covered the pot and cooked for a bit longer.
Next, I added a tablespoon of beef bouillon, and a tablespoon of chicken bouillon and 2 quarts of water.
And honestly, it LOOKS beautiful; but the taste was off; maybe I’m just missing the traditional sherry flavor or just the big hunk of cheese toast, or maybe this was just horribly wrong and you’re silently cringing at my weak attempt.
Any way, thanks for reading.
I might try to re-purpose this “Onion Broth” another way so stay tuned, there’s plenty of 30 Rock Episodes I haven’t seen yet.