Another great recipe: French Onion Soup

The recipe calls for two different types of onions

There are some dishes that are classics. They can be a favorite comfort food or an elegant party starter. French Onion Soup is both. It’s simple, in many ways, but elegant, and warm and comfortable. On a cold day, you can’t do much better than a lovely bowl of it. Burr Ridge Executive Chef Dan Tucker tells us that he eats it several times a week.

This recipe for this wonderful classic is included in our new cookbook, which made its debut right before Christmas. You can buy it at our restaurants for $34.95 or from the comfort of your laptop for the same price plus shipping from our online store here: http://merlots.securetree.com/Products/Gifts.aspx

The cookbook is a big, beautiful collection of every recipe we’ve ever created along with gorgeous photos of many of the recipes. You’ll find tips and tricks tucked inside as well. For a foodie, this is a coffee table book, and for a dedicated home chef, this is the type of book that will become a close companion.

If you decide to make this, let us know how it turns out. Tweet us a photo; we’re @eddiemerlots on Twitter, or post a photo on our Facebook page, www.facebook.com/merlots.

French Onion Soup

Makes 4-6 servings

3 tablespoons vegetable oil
4 large white onions, diced
4 large red onions, diced
1/2 tsp kosher salt
1 tsp sugar
1 tsp brown sugar
1/4 cup brandy
1/2 tsp Herbs de Provence
3/4 tsp dried thyme leaves
2 bay leaves
1 1/2 tablespoons garlic, minced
6 cups beef stock
1 leek, sliced with no heavy green parts
4 green onions, chopped
2 tablespoons roasted garlic cloves
6 beef bouillon cubes
3 tablespoons sherry wine
2 tablespoons Madeira
1/4 teaspoon white pepper
1 loaf French style bread
2 cups Gruyere cheese, grated

In a heavy bottomed soup pot, heat the vegetable oil, add the white and red onions and salt. Stir to coat, reduce heat to low, cover pot and cook for 30-45 minutes, or until onions are a deep brown. Add the sugar and scrape all the brown bits off the bottom of the pot. Continue stirring and scraping for 3-4 more minutes. Turn heat to high and carefully deglaze pot with the brandy and allow to reduce for two minutes. Add the rest of the ingredients and bring soup to a slow simmer for 45-60 minutes. Skim any oil off the surface and season with salt.

Slice French bread into 3/4 inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into ovenproof bowls, add toasted bread and cover with shredded Gruyere cheese. Place ovenproof bowls on a baking sheet lined with foil. Bake at 350 degrees for 5 minutes or under a hot broiler until golden brown and bubbly.