French Onion Soup

To me, the thing about onion soups is that there are recipes using tons of butter & then there are recipes that poach the onions in liquid without sautéing. I like the flavor of sautéd vegetables, but can’t afford the fat calories. I think this recipe is a very good negotiation between the two versions. In fact I think it’s the best darn onion soup I’ve ever had, , , except maybe for a Catalan version I had at a French Country Restaurant, , , but then I may very well be slinging a version of Catalan Onion Soup at you one of these days.

1 Heaping Tablespoon butter
1 Teaspoon Olive Oil
9 cloves garlic, thinly sliced
3-4 leeks, thinly sliced
6 shallots, thinly sliced
2 Tablespoons finely chopped summer savory
2 Tablespoons finely chopped rosemary
2 Tablespoons finely chopped thyme
Salt & Pepper
1 heaping Tablespoon whole wheat flour

Cook vegetables in butter & olive oil until soft & even light brown, add spices towards end, then add flour & cook until thickened & browned, finally add broth to keep from over thickening.

Meanwhile in another pot,

1 bottle dry sherry
4 white onions, thinly sliced
2 red onions, thinly sliced
Up to 2 quarts vegetable, chicken, or beef broth

Bring sherry to boil, add onions, let onions cook down over medium heat. Combine 2 mixtures, add more broth, up to 2 quarts & cook uncovered to reduce broth until onions are tender & broth has a deep rich taste.

Ladle soup into oven proof bowls, top with sourdough bread rounds, gruyere & mozzarella cheese. Place under broiler until light brown & bubbly.