Brandied Onion Soup with Croque-Monsieur Croutons

I don't like many assortment of soups (Can I say this?:) ). I'm especially not crazy about soups made with a lot of vegetables. One of my favorite soups is onion soup. Basic, tasty, great for winter, or great for when you have company.:) And this recipe is really fun, you have soup and sandwich in one...

You don't have to do the croque-monsieur croutons and just use the onion soup part of this Bon Appetit recipe, but just as it is makes a great and different than regular onion soup. If you do skip the croque monsieur, don't forget to add some bread to the soup, and some cheese on top and broil it before serving. You have to have cheese with onion soup:)

You always need a heavy skillet or a crock pot to caramelize the onions, otherwise you will be spending a lot of time either waiting for it to get ready or burn it in the process. Slicing the onions really thin and cooking over medium heat will also help the caramelizing.

Here are some things to keep in mind. Try to use Vidalia onions, it makes a great difference in taste. Don't substitute beef broth with chicken broth, it doesn't work for onion soup; and if you can find low sodium organic etc, even better. Don't use margarine instead of butter. Use the best white wine you like drinking, and definitely use brandy, don't skip it.

BRANDIED ONION SOUP WITH CROQUE-MONSIEUR CROUTONS

Ingredients:
3 tablespoons butter
2 1/2 pounds onions, thinly sliced
4 14 1/2-ounce cans beef broth
3/4 cup dry white wine
2 teaspoons Dijon mustard
1 to 2 tablespoons brandy
18 1/3-inch-thick slices of French bread baguette
2 cups grated Swiss cheese
1 cup coarsely chopped ham

Directions:
Melt butter in heavy large pot over medium-high heat. Add onions and sauté until dark brown but not burned, stirring occasionally, about 30 minutes.

Add broth, wine, and mustard and bring to boil. Reduce heat to medium and simmer until flavors blend, about 15 minutes.

Add brandy to taste and simmer 5 minutes. Season soup with salt and pepper.

Meanwhile, preheat broiler. Arrange bread on baking sheet. Broil until beginning to color, about 1 minute. Mound cheese and ham on bread; sprinkle with pepper. Broil until cheese melts, turning sheet for even cooking, about 2 minutes.

Ladle soup into deep bowls. Top each with 3 croutons and serve.

Makes 6 servings.

French Onion Soup

Nothing beats a homemade onion soup, and although it takes some time, it really is very easy to make. So, I think once you make it, you will keep on making it. And it's great
during winter months.

The trick is to caramelize the onions without burning them too much:) If you use a non-stick skillet, the caramelizing doesn't work, you have to use a cast iron one. And take your time, don't bring the heat higher, you will burn the onions instead of caramelizing them.

Do use both the beef and chicken broth, it makes a big difference in taste.

Try using red wine instead of white wine, it makes a nice taste change, you might even prefer it that way:) But it does overpower the onion taste a tad bit.

I prefer using only Vidalia onions, and I do slice them really thin. If you have it, a Mandolin helps.

Enjoy:)

FRENCH ONION SOUP

Ingredients:
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef broth
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Directions:
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes.

Melt butter in heavy large pot over medium heat. Add onions and sauté until dark brown but not burned, stirring occasionally, about 30 to 45 minutes.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add beef and chicken broth, apple cider 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.

Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese.

Broil until cheese is bubbly and golden, 1 to 2 minutes.