FRENCH ONION SOUP, DECONSTRUCTED

March 21, 2006
Show #438

We suppose that French Onion Soup has become something of an international comfort food. The combination of the sweet dark broth, the soft savory onions and the famous melted, gooey cheese on a crouton is sure to warm your soul regardless of season. So why are some onion soups better than others? We can think of several explanations.

First, choose a sweet onion to begin with. Red onions are fine for salads, but not that good in a soup. Sweet yellow onions, especially the Vidalia are the way to go.

Next, slowly caramelize the onions in olive oil and butter in a saute pan over low heat. A small touch of sugar won't hurt either. Merely sautéing the onions until they are transparent isn't enough. You need the extra sweetness that caramelizing brings.

You need to select a good broth. Certainly those of you who have bags of frozen home-made veal stock are way ahead of the game. But if you haven't gone to that trouble, use a commercial condensed broth. We really like the brand called "Better Than Boullion" which makes a very tasty broth. Do not over-thin with water.

As to the crouton, use a thick (3/4 inch) slice of baguette which you brush with olive oil and toast in the oven. A light sprinkle of garlic powder won't hurt it.

Finally, use a good quality cheese. Gruyere, Comte de Savoie or Mozzarella are great choices. The cheese should be shredded and sprinkled over the floating crouton which you have placed in the soup. Put the entire crock under the broiler for a few seconds to get the cheese melted, and voila! - Perfect onion soup.

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