French Onion Soup

Last week, the Southeast was crippled with snow, ice, and freezing temperatures.  It's a rarity for us to see that kind of weather, especially in my adopted hometown of Nashville, TN.  Rest assured, the local media took full advantage of such an event by interrupting just about every program to report the latest snow flurry, fender bender, or icy patch on the road.  Nevertheless, everyone had plenty of warning to make that necessary run to the grocery store for white bread, milk, and cold beer.

Not to be outdone, I decided to up the ante and take advantage of my days off by spending some time in the kitchen.  I get it.  Most people don't view cooking as a leisure activity.  But for me, I can think of no better scenario: cold beer in hand, standing over a warm stove, the smell of onions sauteing, and a blanket of white snow on the ground.  Add to that a solid group of friends, the NFL Playoffs, and a night of honky-tonking, and you may have discovered my recipe for the perfect day off.

That is of course, assuming you serve up a bowl of my favorite soup, French Onion.

This recipe is very simple.  With just a few quality ingredients and a little patience, you can impress your guests with this beloved classic - in under an hour.  The best part?  This only gets better the next day, so save your leftovers.

It's cold outside.  Go find that girl's number, call her, make this soup, waste away the afternoon, and thank me later.

French Onion Soup

6 Tablespoons Unsalted Butter
5 Spanish Colossal Onions, peeled and sliced into 1/8 inch rings
1 Teaspoon Kosher Salt
1 Teaspoon Fresh Cracked Pepper
3 Teaspoons All Purpose Flour
1/2 Teaspoon Sugar
1 Dash Worcestershire Sauce
1/2 Cup Cognac
2 Quarts Beef Stock
Croutons
Swiss Cheese, grated
Gruyere Cheese, grated
Parsley, garnish

Melt butter in a Dutch oven over medium-low heat.  Add onions and cook slowly, 10 - 15 minutes.  Stir onions, season with salt and pepper, and continue to slowly cook, stirring on occasion for 30 - 40 minutes, or until onions are caramelized and dark brown.  Sprinkle in flour and stir until evenly distributed, adding sugar and Worcestershire.  Increase heat to medium-high; add cognac and beef stock.  Bring to a boil, reduce heat to low, and simmer until ready to serve.

For service, preheat an oven to broil.  Fill an oven safe bowl with soup and top with a generous portion of croutons and grated cheeses.  Place bowl under broiler until cheese is bubbly and slightly browned.  Remove from broiler and garnish with chopped parsley, if desired.  Serve.