Onion Soup

And before Julia Child there was Fannie Farmer. My Mother in her later years acquired a Fannie Farmer Cookbook, a cookbook that was first published in 1896. Mother came from old school and followed recipes to the letter. She loved the simplicity of this cookbook. And no one was complaining about the delicious results. After Mother’s death I acquired her small collection of cookbooks. The one I cherished had long disappeared, a gift to my Mother from my Dad at their first Christmas. As my Mother tells it, she cried and cried when she opened the gift. At the age of 10 as she told the story I wasn’t sure … did she love it or hate it. For many years this Good Housekeeping Cookbook was her go-to.

This Onion Soup recipe is influenced by Fannie Farmer’s 6 ingredient recipe. No beef stock or broth. Has an amazing depth in flavor.

Recipe

3 Tablespoons of butter
4 Cups of thinly sliced onion
1 Tablespoon of all purpose flour
1/2-1 Teaspoon sugar
1/2 Teaspoon salt or salt to taste
Freshly ground pepper to taste
*4 Cups water

My suggestions for additions:

Bay leaf (1-2)
Pinch of dried thyme
Worcestershire Sauce (optional) (splash)
Dry Red or white wine (1/4 cup)

For toasted French bread topping:

Sliced French bread (Top the bread slices lightly with butter or olive oil and toast in broiler until browned lightly.)
Shredded Parmesan to cover bread slices generously (Gruyere can be used for traditional French Onion but melt on toasted bread under the broiler … this is done in a filled soup bowl. Make sure your bowl is high heat resistant.)

Cooking:

Melt butter in a heavy dutch oven over low/medium heat.

Add the sliced onion and cook onion until caramelized, about 30-40 minutes. Stir frequently. If your onion is cooking too fast (crispy brown look) turn heat down a bit. When this is completed your onions will be translucent and dark caramel in color.

Add the flour to the cooked onion and stir until melts into onion.

Add the water, sugar and salt. Stir. Increase heat until soup begins to simmer then turn low. Simmer 30-40 minutes. Stirring occasionally. This is the time to add any of the suggested ingredients. But if you don’t have these ingredients not to worry. The taste is in the caramelization.

*If you’re into the traditional French Onion Soup simply add beef broth or stock instead of water. Change out the wine to vermouth-not too much.