Stroud Is All Over the Place: Stroud's French Onion Soup

Stroud’s version of French Onion Soup

This version of French Onion Soup is one of my staples. Simple. Easy. Even I can make it. All it takes is time…a few hours of time. But, the convenient thing is, you can put the main ingredient in a large, covered stock pot, pop it in a slow oven and not have to think about it until it’s time to fix supper. Even then, you’ll have time to pour a generous wine and procrastinate, which is one of my specialties. Best of all, this can be supper all by itself!

While we’re procrastinating, let’s talk about the origins of this famous French delicacy that may not even be French. Some say it’s derived from broth served during the Roman Empire. I doubt any modern day historian actually tasted it. Well, ancient history can often be only a wild ass guess anyway.

More recently, jump forward to the French King Louis XV (1710-1774). The story goes, he returned from a hunting trip and there was nothing of interest in the castle larder, so he had some staring scullery surfs cough up some of their last onions pronto. Not likely in my opinion. First off, came back empty handed? Didn't pop off a few royal deer with the royal musket? Bet the royal brush beaters felt the taste of the lash for that!

Peasants may have been starving, but unlikely the King and his court shared that fate. But, I could be wrong, and maybe the soup was the reason the King was also known as Louis the Well Beloved (Louis le Bien Aime), but then again, he died a hated man.

In America of the 1960s, I wouldn’t doubt that Julia Child had a hand in rekindling the soup's popularity.

Don't know about the historic versions, but there are any number of differences between Julia’s Soupe à l’Oignon and mine. First off, she takes the short cut of faster cooking. For another thing, her recipe uses yellow onions. I prefer sweet onions. She adds sugar. I do not. Also, I use a healthy pour of bourbon in my broth. I suspect my three faithful readers will object to this gross misuse of Kentucky’s finest straight bourbon whiskey. Fear not. There's more in the cupboard.

On with the show.

Stroud’s version of French Onion Soup

Serves 4 as a main course

Heat the oven to 250ºF

5-6 large sweet onions, peeled, halved, and sliced thinly

8 pats of salted butter, or more to taste

1 Tablespoon flour

1 Cup bourbon

1 ½ quarts of beef broth. I always use Bovril!!! About a Tablespoon per cup of water.

Hearty bread slices cut in quarters, slathered in olive oil and salted (using olive oil instead of butter adds to the crispness)

Slices of Provolone, Swiss, habanero cheddar, and shredded Parmesan cheeses

Olive Oil

Salt

Put a few Tablespoons of olive oil in a stock pot, add the sliced onions, toss, cover and slide it in the preheated oven. Cook for about 4 hours, or longer. At the two hour point, add 4 pats of butter and put the pot back in the oven. (Although I haven’t tried it, I think cooking the onions in a slow cooker would work just fine.)

When ready, the onions will be slightly yellow to brownish, and translucent (not the deep brown color you get when onions are caramelized). There will also be a good bit of liquid in the pot.

Remove the pot from the oven and put it on the stovetop at medium heat. Add salt and more butter. Stir until the liquid has evaporated.

There will be brown bits on the bottom. Pour in the cup of bourbon to deglaze the pot and let it simmer for a few moments. You’ll get the bourbon flavor without the alcohol taste.

Add the beef broth. I always use Bovril!!