Alton's French Onion Soup Attacked By Sandi
We just polished off a couple of bowls of this treasure inspired by the insane alton brown and are laying here all slothful and stuff. Ok, it wasn’t exactly “inspired” by him...it's his recipe with a couple of molestations by me. I've omitted his inclusion of apple cider as i didn't like what it did to the flavor (way too sweet) and increased the broths. The combination of gruyere and emmenthaler cheeses works far better, in my estimation, than the commonly seen solo gruyere. And no optional splash of cognac for us -- though if you were to add it, i’m relatively sure you’d be safe from my wrath. But i think the secret here lies in the way the onions are cooked...until they submit and obey.
Steps
Trim the ends off each onion then halve lengthwise.
Remove peel and finely slice into half moon shapes.
Set electric skillet to 300 degrees and add butter.
Once butter has melted add a layer of onions and sprinkle with a little salt.
Repeat layering onions and salt until all onions are in the skillet.
Do not stir until onions have sweated down for about 15 minutes.
After that , stir occasionally until onions are dark mahogany and reduced to approximately 2 cups.
This should take roughly 30 minutes.
Do not worry about burning and keep yer darn hands out of the onions ! i kept eating them when theyd get all dark and tempting.
Add enough wine to cover the onions and turn heat to high , reducing the wine to a syrup consistency.
Add chicken and beef broths , garlic powder and bouquet garni.
Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1 / 3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks.
Put a thin .
Ingredients
sweet onions, butter, salt, white wine, beef broth, chicken broth, bouquet garni, garlic powder, french bread, kosher salt, ground black pepper, emmenthaler cheese, gruyere cheese