Sometimes it pays to think out the recipes you read before you try them. For example…
I love and miss French onion soup from my pre-kosher days (that would be up to about age 19, long, long ago…) Can’t be helped, though–if you keep kosher, beef stock does not combine with Gruyère. And I’ve never actually tried making it at home before, because, if you go by a traditional, official kind of recipe like the one published in the LA Times below, it’s a 3-hour ordeal.
RECIPE: Soupe à l’oignon gratinée – Los Angeles Times.
Total time: 3 hours Servings: 8 Note: Adapted from Comme Ca.
- 8 large yellow onions, halved and sliced lengthwise into 1/4 -inch strips
- 1/4 cup unsalted butter
- Salt
- 2 2/3 cups water, divided
- 2/3 cup dry Sherry
- 5 cups chicken broth (with as little sodium as possible)
- 2 2/3 cups beef broth
- 8 sprigs fresh thyme and one bay leaf, tied together
- Fresh ground black pepper
- 1 loaf French bread
- 1 pound Gruyère, grated
Pretty onerous just on the ingredients (lot of salt in them thar vacuumpaks of stock), not to mention the bread. The Swiss cheese, oddly enough, is a lower-salt cheese than most, about 120-150 mg sodium per ounce as compared with, well, anything else at 180-210. It makes up for the lack of salt with a huge OD of saturated fat–and 2 ounces per person’s got to be a lot, really, just for melting on top of soup. It would be another matter if this were a legitimate fondue, or a sumptuous grilled cheese on really good toasted pain levain, and you were actually going to eat it all, but if I recall correctly, you aren’t.
Because I never had French onion soup at home, I never had to face the task of scrubbing baked-on cheese off the rims of the bowls afterward. Maybe 1/3 of what was sprinkled on ended up stuck like Swiss barnacles to the bowl, which seems like a waste, especially if you shell out for real Gruyère. The rest turned into goop that sank to the bottom of the bowl and stretched up for yards on the spoon only to stick to the front of your teeth. Or blouse.
Plus at home there’s all the rooting around in the cabinets hoping your soup bowls are the kind that can survive the broiler and that your oven mitts (and guests) can Survive The Gruyère.
But the real cruncher here is time.
The LA Times instructions don’t even include the time it takes to sliver 8 very large onions, but you should, because it’s not trivial: 20-30 minutes, plus crying time. Heat the oven to 400 degrees (15-20 min, they also forgot this bit, but maybe while you’re crying over the onions). Stew onions with butter and 1/4 t salt in lidded casserole in the oven until the onions are softened and a light golden-brown, about 1.5 hrs, during which you’re supposed to stir every 15 minutes (!) Take the casserole out and cook further on the stove top until the onions are a deep golden-brown and just begin to stick to the bottom of the pot to form a crust (10 min? 15? 20? more?–from the experience below, I’d say at least 20, maybe even 30). Add half of the water and cook until the water has evaporated, about 8 minutes (so specific?). Add the sherry and keep stirring until it has evaporated, 3 to 5 minutes. Stir in the remaining water, broth and the thyme bundle, bring to simmer (5-10 min) and simmer 40 minutes (why 40? who knows?). Slice and toast the bread. Fill 8 oven-proof soup bowls, lay the toasts on top of the soup, sprinkle the grated Gruyère evenly over the tops and place the bowls under the broiler just until the cheese is bubbling and begins to brown in places (5 minutes?). Serve immediately.
TOTAL TIME: At least 3 hours, probably more like 3 1/2.
KLUTZ FACTOR: HIGH–lot of hot transfers of heavy casserole dish, finding and broiling ovenproof soup bowls, transferring to the table without spilling…not to mention serving “immediately”.
Then there’s…(you knew this was coming)
Nutrition per serving: 490 cal; 27 g protein; 36 g carb; 3 g fiber; 26 g fat (15 g sat); 78 mg. cholesterol; 808 mg. sodium.
Wow! Am I wrong in thinking that almost no soup should be this much of a labor of love, not to mention love handles? For this much time, fat and salt, I’d demand at LEAST grilled marinated lamb. Or a good runny camembert, a perfectly ripe pear, some excellent sourdough toast and a half-glass of something complex and interesting in the way of wine.
Maybe it’s as delicious as promised. But all those hours, all that stirring, not to mention all that fat and sodium and cholesterol, just for a bowl of onion soup and a slice of toast with melted cheese? Is it any wonder Lipton’s is popular?
Still…Can we do better with the onion soup itself? Maybe as in, vegetarian but still opulent, and furthermore without the heavy-duty time and calorie burden? Let’s try, anyway.
The first objections I have are eight huge onions and 8-10 cups of salted broth. Do I want to make anywhere near that much onion soup? Do I have that many takers in my house? Unfortunately not. One huge onion just for me, then. Maybe my husband and daughter, but only if it’s obviously fabulous. In which case, I won’t really want to share with them.
The main thing here is getting the flavor out of the onions–you want to caramelize them thoroughly and evenly without breaking down their aromaticity too badly. But I personally think baking them slowly in a big oven for an hour and a half just to start to do that is insane. Even if we’re talking about eight big onions.
My first attempt at shortening this recipe did not go badly, exactly, but it didn’t get me soupe à l’oignon either. Continue reading
Filed under: cooking, DASH Diet, Eating out, frugality, haute cuisine, history, Microwave tricks, nutrition, Revised recipes, soup, Vegetabalia, wine | Tagged: bistro food, cheese, French cuisine, French onion soup, Gruyere, kosher cooking, low-sodium cooking, microwave cooking, soups, vegetarian recipes | Comments Off on Soupe à l’oignon gratinée (or not)
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