Ooooh La La... FRENCH ONION SOUP

This is a very rich soup... I like to pair it with a nice, simple green salad (dressed lightly with oil and vinegar or a light vinaigrette) and a glass of red wine. Personally because of the richness of this soup, I can only eat a cup -- but by all means, help yourself to a bowl! --TC


FRENCH ONION SOUP WITH MUSHROOMS, GARLIC TOAST AND GRUYERE Serves 4

4 bacon strips *May use a little oil instead! --TC
6 Maui or Vidalia onions (3# or 8 cups), thinly sliced
1 pound white mushrooms, quartered *Criminis, portabellas, & your favorite fresh or reconstituted dried mushroom will work nicely! --TC
1 tablespoon balsamic vinegar
1 cup burgundy wine *I use any red wine available! --TC
2 teaspoons dried oregano *I like fresh thyme - about 4 sprigs! --TC
3 quarts chicken stock
Kosher salt and freshly ground black pepper
1 baguette, sliced
Extra-virgin olive oil
1 garlic clove
2 cups grated Gruyere cheese *Swiss or Provolone or Jarlsburg work, too – but Gruyere has a lovely nutty taste! --TC
1/4 bunch fresh chives, chopped, for garnish

In a large saucepan over medium-low heat, fry the bacon until crisp. Remove the bacon to a plate lined with paper towels to drain, then crumble and set aside for garnish.

Sauté the onions and mushrooms in the bacon fat until soft, about 10 minutes.

Add the vinegar, wine and oregano. Cook down for 20 minutes, stirring frequently, until the onions caramelize and the wine is nearly gone. Pour in the chicken stock and simmer gently for 1 hour, stirring occasionally. Season with salt and pepper.

In the meantime, preheat the oven to 350 F. Brush each side of the bread slices with oil and place them on a cookie sheet. Bake for 10 minutes until toasty and golden. While the bread is still warm, rub both sides with the raw garlic.

Ladle the soup into 4 ovenproof bowls that are sitting on a cookie sheet. Float the garlic croutons on top of the soup and cover with about 1/2 cup of grated cheese. Stick it under the broiler and broil until the cheese melts and is bubbly. Garnish with the reserved crumbled bacon and chopped chives before serving.
--www.foodtv.com Copyright © 2002 by Tyler Florence. Tyler Florence is host of The Food Network’s “Food 911.”