Onion Soup Gratinée (Soupe à l'Oignon)

Active Prep time: 20 to 25 minutes
Inactive Prep time (cooking): 50 to 60 minutes
Serves: 4 to 6

I sure miss the onion soup from Au Petit Poucet Restaurant in Quebec (see January 14, 2013 post on this blog).  The restaurant's soup ingredients include Brandy and red wine. Inspired by this fact, I just had to make it that way, too. And I'm so glad I did - Bon Appetit!

Ingredients:
4 tablespoons unsalted butter or olive oil
8 large yellow onions, peeled and thinly sliced
3/4 teaspoon granulated sugar
8 cups beef stock
2 cloves garlic, peeled and minced
1/4 cup Brandy liqueur
1/4 cup dry red wine
2 teaspoons Worcestershire sauce
2 bay leaves
1 sprig fresh thyme leaves
Salt and freshly ground black pepper, to taste
4 to 6 thick slices French baguette (slices should be 1 to 1-1/2 inches thick)
1-1/2 cups (5 to 6 ounces) grated Gruyère cheese
6 to 8 sprigs fresh, Italian flat-leaf parsley

1. Place a large (8-quart) saucepot on stove burner which is set on medium heat.

2. In the saucepot, melt the butter or heat the oil.

3. Stir in the onion slices and sauté the mixture for about 15 minutes or until onions are translucent and wilted. (Note: do not let onions turn brown. If this happens at the start, reduce heat.)

4. Add the sugar and continue cooking, stirring frequently, until onions are caramelized.

5. Stir in the stock, garlic, Brandy, red wine and Worcestershire sauce.

6. Bind the bay and thyme leaves with twine. Add the bundled herbs to the stock mixture in sauce pot. Simmer the soup for about 20 to 30 minutes. Stir in the salt and pepper, to taste.

7. Preheat oven broiler (top grill element).

8. Arrange bread slices on a baking sheet and place about 6 inches away from oven broiler. Broil the bread slices 2 to 3 minutes per side or until golden brown (stand by and watch this process carefully to avoid charring the bread).

9. Place 4 to 6 ovenproof bowls or crocks on a baking sheet. Discard the herb bundle from the soup. Ladle the soup and fill the bowls to 2/3 full.

10. Place a slice of toasted bread on top of each bowl. Sprinkle the soups evenly with the grated Gruyere.

11. Carefully set the baking sheet with the soup bowls 6 inches away from oven broiler element. Broil about 5 minutes, or until the cheese has melted and is golden brown.

12. Garnish each soup with a fresh parsley sprig and serve immediately.

Wine pairing suggestion: Bordeaux or Meursault (both reds).
Text and Photograph ©2013 Nancy DeLucia Real

Stracciatella Soup

Prep time: 7 to 8 minutes

Serves: 4 to 6

In this quick recipe, beaten eggs, cheese, nutmeg and parsley are transformed into a gourmet Roman soup.

One of my favs, Stracciatella Soup derives from the Italian word "stracciato" or torn. It's made by beating eggs with Pecorino Romano cheese and then whisking the mixture into simmering chicken broth. As the egg mixture cooks, it turns into "stracciatelle" or torn shreds. Together with the cheese's sharp flavor, these simple ingredients turn into a soup that's perfect on a cold, winter night.

How's that for Roman comfort food?

Ingredients:

2-1/2 quarts chicken broth (preferably homemade)

5 large eggs

2/3 cup grated Pecorino Romano cheese

Dash ground nutmeg

2 tablespoons finely chopped, fresh, flat leaf Italian parsley

Crusty Italian bread, sliced

In an 8-quart stockpot, bring the chicken broth to a boil and keep it simmering (this is a light boil).

Meanwhile, in a 3 or 4-quart mixing bowl, whisk the eggs until mixture is uniform. Gradually whisk in the cheese and mix well.

Pour the egg mixture in a thin stream, constantly whisking, into the simmering chicken broth. In minutes, the egg mixture will turn into little torn shreds. Add a dash of nutmeg and the parsley.

Serve immediately with crusty bread and chilled white wine.

Note: We recommend imported Pecorino Romano cheese because of its sharp bite. When purchased by the piece, the flavor of the cheese is sharper, especially when grated just prior to use.

Text & Photograph ©2011 Nancy Real