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"What's for Dinner Honey?" 

Bob Gingrich is renown for his cooking.  He says he's served this onion soup at many a New Year's eve party {late into the evening}.  He says that revelers swear by it the next morning….. aha, a new 'remedy.'


French Onion Soup from Bob Gingrich

6 oz. butter, but don’t be stingy
8 large or 12 small onions Bob prefers the larger sweet onions
2 oz. {or so} port wine
2 oz balsamic vinegar
2 quarts chicken stock, low salt if possible
4 oz slab or thickly cut bacon or bacon ends cut into ½ inch cubes
1 bouquet garni
Salt and pepper to taste
16 slices of baguette toasted with olive oil
12 oz. grated Gruyere cheese or 6 oz Gruyere and 6 oz. Emmenthaler

In a heavy deep pot or dutch oven heat the butter until melted and almost browning.  Add the onions and cook over medium heat, stirring occasionally, until very browned and soft.  This will take 20 to 30 minutes, but make sure they are browned.

Increase the heat to medium high and stir in the port and vinegar to deglaze the pan and clean up the bits on the bottom of the pan.

Add the stock, bacon and herbs and bring to a boil

Reduce to a simmer, add salt and pepper as desired and cook for 45 minutes or so while skimming any foam from the top of the pot occasionally.

Remove and discard the herbs {bouquet garni}.

To serve:
Preheat your broiler to high.  Ladle the soup into oven proof crocks, float two slices of toasts and load up the cheese in each one. 

Place the crocks under the broiler until the cheese melts, boils and darkens and looks like you imagined.