Onion soup - the correct recipe

What very hectic few weeks. Hope it gets normal about now, and there's again more time for cooking...! Although as you may have noticed from my Instagram account, I haven't been exactly starving over the weeks and weekends either :)

Today I want to post the only correct onion soup recipe. So pay attention now! In short: you don't need any extra sugar. You should not add any extra sugar. In any format. No. Just say no.

If you cook it properly, the onions have exactly the correct amount of sugars in them naturally. And oh boy it's good! But you need some patience, and lots of time. Actually, you can make it day or two ahead of serving too.

Onion soup for two to three (or more as a starter)

500 g yellow onions
3 cloves of garlic
5 dl consommé (or 6 dl if you don't want to use wine)
1 dl white wine
2 bay leaves
1 star anise
fresh thyme branches
salt
(25 g) butter
(olive oil)
pinch of black or white pepper

Gratin

(slightly stale) sourdough break

Guyére, Comté or such cheese (grated)

First, peel the onion. Then cut in full rings or half rings. Remember: you need a sharp knife and good ventilation! Or else, you know, crying is a cleansing feeling. Mince the garlic too.

Put a lush amount of butter on a pan and melt. (Or you an use olive oil or a combination.) Add onions, garlic, bay leaves and thyme. Sauté for a few minutes until translucent, do not brown. Lower heat, put the lid on, let simmer for 15 minutes. Again, do not brown yet. Stir every once in a while.

Once you've had your quarter of an hour of proofing the cooking wine, take off the lid, turn heat higher and brown until golden. Now this you have to pay attention to: they have to be well cooked. I mean well cooked. Browned. Golden brown. But not burnt!

Here you see what you start with and what's close to target state. (The black you see on the target is the pan, not something burnt 😊 )

 

 

When you feel comfortable with the target state, add your consommé and wine and let simmer (so turn down the heat) for as long as you have. At least on hour. If you want really good onion soup, you can do 8 hours of slow cooking (or even low-heat oven). But an hour or two will do. 

Finally, taste to salt and pepper. Remove thyme and bay leaves. Put on plates or bowl of choice. Add a piece of break to the bowl, top with grated cheese and gratinate in oven (high heat, only minute or few). 

Serve. Wonder why onion can be so good. And so cheap. Maybe you can live on onion? Remember to drink the wine you opened too (no point of it going to waste). Receive bravos from diners. Be happy.