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| The luscious finished product! |
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| A mere bambino...with very fluffy-looking hair... |
In 1988, my mom and Bill saw Les Mis on Broadway and brought back with them the CD and what would become the lifetime love affair my family has enjoyed with the musical. However, my initial exposure to the music of Les Mis was somewhat sorted -- it came in the form of a 2am school night wake-up call from what sounded like Javert performing live in our library. Bleary-eyed and confused, I stumbled downstairs to find my mom and Bill blasting "Stars" on the stereo and enjoying some of Bordeaux's finest. Despite the annoyance, my eyes had been opened (literally and figuratively) to the wonders of Les Mis.
In honor of Les Mis and French onion soup, I recently hosted a Les Mis-themed soiree complete with a veritable battery of "weapons" and costumes...
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| The Barricade at 1001 L Street NW #311 on 4/26/14 |
I took a little artistic license with my mom's recipe, as follows: (1) I made my own beef broth (sample recipe here: Beef Broth) and substituted that for chicken broth, (2) I used dry red wine instead of white (I have no clue why my mom used white wine), and (3) I included a healthy dose of fresh thyme while cooking the onions down.
This recipe takes some time (and the slicing of an enormous heap of onions) but is well worth the effort. I recommend making the soup the day before it is to be served in order to give the flavors the optimal chance to meld.
Under the chest-filled belting of Les Mis songs during my Les Mis wonderland party could be heard whispers of "this is the best French onion soup I've ever had." So I encourage you to go "Beyond The Barricade" of your local restaurant's version (or, God forbid, store bought) and make the recipe. I promise, there will be no "Empty Chairs and Empty Tables" when served!
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Mom's Recipe (Serves 6)
2 Tbs. unsalted butter
1/4 C. vegetable oil
3 1/2 lbs. of onions, thinly sliced
2C. dry white wine [I used red]
6 C. canned low-salt chicken broth [I made my own beef broth]
12 1/2" thin baguette slices [I only used one slice per bowl]
1 C. grated gruyere cheese [I didn't measure the cheese -- I basically just grated an enormous amount over each bowl because the crusty, nutty gruyere is the best part!]
Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes [don't time this -- just slowly sweat the onions until they turn deep-beige in color]. Add wine and bring to boil, scraping up any browned bits [also called "deglazing" the pan]. Cook 5 minutes. [After the wine absorbs into the onions, I sprinkled the onions with a light dash of flour and cooked it for about 10 minutes more to get the raw flour taste out...this process gives a little more girth to the onions]. Add broth and bring to simmer. Simmer uncovered about 1 1/2 hours. Season to taste with salt and pepper.
Preheat broiler. Ladle soup into broilerproof bowls [I used the pictured crocks which can be found inexpensively online]. Top with slice of toasted bread. Sprinkle with [loads of!] grated cheese. Broil until cheese melts.
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The valiant men of the barricade gather to passionately discuss the battles to be won...
This barricade is built with piles of yellow onion...and takes "thyme"...
The onions invest their "sweat" to achieve a deep beige color (not "Red and Black")...
Now comes the "Red" (wine) part...
Like a "Little Fall of Rain", the flour descends onto the barricade...
The "First Attack" is at hand after the beef broth is added, simmers and the soup is ladeled into the crock...
The "Second Attack" at the 1001 L Street NW #311 barricade...
Gruyere and friends prepare for "The Final Battle" to be waged...
Every "Beggar At The Feast" will feel like they are on a "Castle On A Cloud" when they experience this French onion bliss!
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| The Curtain Call! Bravo! |
