Okay, so first of all, this recipe is a major exception to my “must be able to be cooked in 30 minutes or less” rule. But every once in a while I break that rule to make something I really, really love and really, really want to try making, just for the thrill of it all. So one Sunday afternoon I settled in to my kitchen with a load of onions, my Dutch oven and the Cooks Illustrated recipe for French Onion Soup. Because if you are going to spend HOURS on end cooking something, you don’t want heartbreak at the end when it doesn’t work out, and Cooks Illustrated is as close as any girl can get to a money-back guarantee, recipe-wise.
Now, this would be a good time to confess that those hours are mainly spent lounging around watching Netflix movies while this soup cooks slowly and langorously in the oven and then the stovetop, before you get all worried about me slaving away or anything. The single hardest part of all of this is not sobbing while cutting up all those onions. After that, it’s pretty much smooth sailing.
don’tget worried when your onions are very dark brown or even blackened in spots. That is supposed to happen, and it’s all essential to the rich onion taste you are going to be spooning up very very soon. Right after you finish watching Gone with the Wind for the millionth time. As always, I highly recommend either the Imagine or Pacific brands of broth – the kind that comes in the box right next to the canned broths. They are SO much better.
Happy French Onion Soup, everyone!
French Onion Soup, from Cooks Illustrated