Michael Rulmans Traditional French Onion Soup Recipes

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MICHAEL RULMAN'S TRADITIONAL FRENCH ONION SOUP



Michael Rulman's Traditional French Onion Soup image

Savor the rich flavor of onion in this warm and satisfying recipe from Michael Rulman's "Ruhlman's Twenty."

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 tablespoon unsalted butter
7 or 8 pounds Spanish onions (about 10 to 15), thinly sliced
Coarse salt
Freshly ground black pepper
6 to 12 slices baguette or any other country-style bread, preferably large enough to cover the width of your serving bowls
1/3 cup sherry
Red- or white-wine vinegar (optional)
Red wine (optional)
1/2 to 3/4 pound Gruyere or Emmenthaler cheese, grated

Steps:

  • Place a 7 1/2-quart enameled cast-iron pot over medium heat; melt butter. Add onions and sprinkle with 2 teaspoons salt; cover, and cook until onions have heated through and started to steam. Uncover and reduce heat to low; cook, stirring occasionally, until amber and cooked down, about 3 hours. Season with pepper.
  • Meanwhile, preheat oven to 200 degrees.
  • Place bread slices on a baking sheet and transfer to oven. Let dry completely, 20 to 30 minutes.
  • Add 6 cups water to pot with onions; increase heat to high and bring to a simmer. Immediately reduce heat to low. Add sherry; season with salt and pepper. Add a splash of vinegar, if desired, to cut sweetness. For more depth of flavor add a splash of red wine, if desired.
  • Preheat broiler. Divide soup evenly among 4 to 6 ovenproof bowls; top with toasted bread. Divide cheese evenly among bowls. Transfer bowls to broiler; broil until cheese is melted and browned, 3 to 5 minutes. Serve immediately.

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Category Soup
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Estimated Reading Time 7 mins
  • Use a large pot, with a capacity of about 7 1/2 quarts/7.1 liters, that will hold all the onions. An enameled cast-iron pot will provide the best surface. Place the pot over medium heat and melt the butter. Add the onions, sprinkle with 2 teaspoons salt, cover, and cook until the onions have heated through and started to steam. Uncover, reduce the heat to low, and cook, stirring occasionally (you should be able to leave the onions alone for an hour at a stretch once they’ve released their water). Season with several grinds of pepper.
  • Preheat the oven to 200°F/95°C. Place the bread slices in the oven and let them dry completely (you can leave the slices in the oven indefinitely, as the heat is not high enough to burn them).
  • When the onions have completely cooked down, the water has cooked off, and the onions have turned amber—this will take several hours—add 6 cups/1.4 liters of water. Raise the heat to high and bring the soup to a simmer, then reduce the heat to low. Add the sherry. Taste and season with salt and pepper as needed. If the soup is too sweet, add some vinegar. If you would like a little more depth, add a splash of red wine. I like the onion-to-liquid ratio with 6 cups of water. But if you’d prefer a slightly more delicate soup, add an additional 1 cup/240 milliliters water or to taste.
  • Preheat the broiler (be sure you've removed the bread from the oven!). Portion the soup into bowls, float the bread on top, cover with the cheese, and broil until the cheese is melted and nicely browned. Serve immediately.The

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2020-12-10 Raise the heat to high and bring the soup to a simmer, then reduce the heat to low. Add the sherry. Taste and season with salt and pepper as needed. If the soup is too sweet, add some vinegar. If you would like a little more depth, add a splash of red wine. I like the onion-to-liquid ratio with 6 cups of water.
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