It's cold not chilly in Mobile today, but many of us forgive it because we can't forget how hot it got this past summer. It will get close, perhaps by one degree, to freezing in the city proper tonight so certain plants may need covering or brought inside...the sun is shining and it will be a blue sky cold day, perfect for a cup of soup, speaking of which I made last night...
Having recently visited Paris for the first time my thoughts went back to French Onion soup. I also considered Mobile is really, at heart, a very French place. The French established Mobile in 1702 and hung around for 61 years. It screams French throughout Mobile: Dauphin Street, originally spelled Dauphine...Bienville Square...Dauphin Island (Dauphine), Lemoyne Street, St. Louis Street, Beauregard Street, Conti and Joachim Streets, to name a few...so I whipped up a bowl of French Onion soup last night and after I corrected one minor mistake it turned out pretty good if I do say so myself, and I just did...(my recipe is based on one found from Rebecca at Everyday Parisian, which she learned at cooking school La Cuisine Paris...)
Because you are my dear reader, I will share with you how to make this soup so if you make it your family and/or friends will tell you that you need to "go on Master Chef," or "start your own restaurant," two phrases who doesn't like to hear?...
First, gather everything you will need and do the preliminary, prep work. There's nothing like being in the middle of cooking something that needs pretty constant attention, only to discover you can't find a certain ingredient or need to chop something that should have already been chopped to begin with. What you will need:
Oven-proof soup bowls. It should say on the bottom of the bowl that it is oven-proof. You'll need some beef bouillon, and I used "Better Than Bouillon" which comes in a small jar and can be purchased most anywhere. Or you could use cubes or even a box of beef broth., organic if you prefer. Whichever you use the mix of this broth and water is very important because while you may end up with a delicious topping of cheese and bread, the soup itself could turn out to be too strong or too weak, and in that case there will be no call from Master Chef or any chef for that matter...
You'll need an onion and I used Vidalia, the yellow onion. You'll need a little flour, about two tablespoons. The recipe also calls for a small splash of red wine (you could probably get away without this but you will see why it's recommended.) Butter not margarine is needed. One of the key ingredients is Gruyere cheese. I would not recommend substituting another cheese but you could in a bind... and finally a baguette or a loaf of French bread. You'll need a loaf like this that is not timid in the oven, is tough enough to withstand the heat or get out of the kitchen, so to speak...
Prepare the ingredients before starting your cooking...grate the cheese. Does not have to be super small, just enough to sprinkle on top of the bread...at least a cup and a half for two bowls...
Chop the onion into bite size...if you are making soup for two then you will use the entire onion. Don't be shy. There is nothing more shameful than getting through the cheesy, breaded top crust of a French Onion soup and finding a few piddly onions hiding from you in the beef broth...
Prepare the broth if you are mixing it from a base...so, if soup for two use about 3/4 tablespoon of bouillon paste and put in a large cup or bowl and mix with hot water. Stir until the paste is dissolved. If you are using a pre-mixed broth there is no prep for this step.... set aside...
Now it's time to start the cooking.....in a pan or pot put about two tablespoons of butter on low heat. Once the butter begins to melt put the onions in the pan. Slowly cook this under low to medium heat for about 30 minutes. Don't over stir. It's important the onions caramelize. Add the two tablespoons of flour and stir for about a minute... This allows the natural sugar in the onion to escape and turn brown...
Once the onions are caramelized, pour a splash of red wine in the pan. This deglazes the onion, loosening any that have stuck to the bottom of the pan. In a pinch just use a splash of water....
Now slowly pour in the beef broth...and allow to simmer for about five minutes or until the broth is warm or even hot...this is where chef uses a tablespoon for testing purposes....
Remember I mentioned a mistake I had made? I had put in too much beef paste or not enough water in the broth, one of the two. It's important you taste test your broth before it makes it to the bowls and the oven...my broth was too strong, too salty tasting, so I added more water to the pan and continued to taste until it was right...right is a beef flavor that is not overwhelming but also is not too watery...you just have to taste it and trust your culinary skills on this one....Once the broth is warm enough, just as you would eat it straight from the bowl, it's ready to be transferred to the oven-safe bowls...
Turn on the oven light and the oven on broil. Put the broth in the bowls a little over 3/4 full. You'll need either a flat pan or foil on the middle rack in the oven because the cheese may overflow to the edges of the bowls...
Break the baguette or French bread into large chucks and lightly place on top of the soup in the bowls...
Now carefully and generously sprinkle the cheese on top....I recommend lots of cheese - this is not a shy soup...I sprinkled a few rosemary needles on top for show and placed bowls on top of the pan in the oven and let the broiler toast the bread and melt the cheese. This part only takes a few minutes. Do not leave unattended....once the cheese is melted it's done. Don't forget your oven mittens!
Serve immediately and sit back and enjoy the wonder and awe of your guests as they scheme about ways to open you a restaurant...I hope this recipe works out for you if you try it, and this is the best time of the year to try...
It's still not too late to make your New Year's Eve plans, and the Soul Kitchen on Dauphin Street reminds us the Velcro Pygmies will be there that night, and we all know the big moon pie drop is happening downtown with plenty of live entertainment and fun...there are at least 4 beer breweries downtown now : Oyster City Brewing Company, Braided River Brewing Company, Iron Hand Brewing and Wingman Brewing....and don't forget Loda Bier Garden ( a bar with a large selection of beer) on Dauphin Street...wherever you go, if indulging please either have a designated driver or use Uber or just crash at a friend's place or ask for a ride...if you are going to ring in the new year at home I recommend Korbel champagne, a nice dry California blend made in the very vineyards I roamed in Northern California years ago when I lived there...bon appetite and Happy New Year...
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