Currently making "Henri's French Onion Soup", live!
Pre-tasting, the soup's flavor is solely from the amount of caramelization you get from cooking the onions. Since there's no stock or bouillon involved, this is pretty heart healthy, and low salt. (Only 3 tbs of butter, and only as much salt that you need to shake in the beginning, though you will want to season with KCl later on if that's your thing) AND it's easy enough that you can actually create a blog and update while stirring the pot)
Post-tasting opinions: You are going to want to have to add salt to this dish to boost the flavor, its good to use a mixture of the Swiss/Gruyere cheeses, I used a flat slice of Swiss over the bread, and sprinkled Gruyere on top before putting it under the broiler. The soup was pretty tasty, but needed a little more body. I might add some finely chopped mushrooms, or a cup of beef stock to add more depth.
The recipe is easy enough to find on Google, and is available from CooksIllustrated.com (My go to site!) here recipe is reposted *legally?* here
Cook notes:
- The initial 90 minutes is not as intense as you might imagine. With a broken right thumb, I had no problem with my left. You actually want to create some color in the process so stirring every few minutes is fine.
- I actually achieved the "Dark Walnut" color in the recipe with only about 1.5 hours of cook time. Are you as confused as I was about what dark walnut looks like? Check out Ikea's website, or any other furniture dealer (or see picture!)
- I made a few Baguette earlier in the week, so other than the Gruyere cheese this is "From Scratch"
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