Onion soup in a hurry
Monday, January 24, 2011 at 16:43 
I had a friend who excelled at French Onion Soup. It was awesome, but he took his soup to heaven with him. No, actually, I know how to make it, but don’t always have the time. Jack’s recipe involved starting the meat the day before and you know … a week later you have awesome soup.
This recipe gets you there sooner, and is darn near as savory good as the ‘Jack variety’.
Here’s a secret you should know - real French Onion Soup isn’t salty onion soup hiding under an entire pizza’s worth of oily cheese and croutons. Jack knew better. He’d lived in France. I know better, having been there a bunch, too.
For the version above, I did take liberties. Like using a bulb of Fennel along with a giant sweet Walla Walla onion. I like the hint of anise that the fennel offers. Plus, I had one in the veggie bin and wanted to use it up. I was in full metal cooking mode, getting a Sunday afternoon jumpstart for the week - and had veggies for Ratatouille roasting in the oven.
Ingredients
2 to 3 big onions sliced very thinly (about 4 cups)
OPTIONAL: One bulb fennel, and the rest onions.
2 tablespoons butter
4 tablespoons of extra virgin olive oil - not the expensive stuff! - or grapeseed oil
4 cups of stock - I like a combination of beef and chicken stock, and add some demi-glace for a deep rich flavor
3 to 4 anchovies, mashed. Yup. You read that right.
A couple Bay Leaves
A few tablespoons of cognac or brandy
About 3 tablespoons of minced fresh herbs - thyme, rosemary, sage, parsley, celery leaves
salt and pepper to taste
Slices of toasted crusty bread, parmesan or gruyere cheese grated for topping the toast.
Okay, let’s get the anchovy thing out of the way right now. I didn’t want to mess around with braising beef. I didn’t have the right cuts for that in the freezer. I did have anchovies, however. These little fish have the most amazing ability to add a ‘beefy’ flavor when used in the right way, and onion soup is the right way.
Start sauteing the onions ( or onions and fennel ) over medium heat, in the butter and oil, in a heavy pot - see above. I put the lid on, and peek in to stir every five minute or so. You need to monitor the heat. Too hot, and you’ve got fried onions. Not good. Putting the lid on, gets it done faster, but it will take about 20 minutes for this step. Don’t rush it.
When the onions have fully collapsed, and are a tender bunch, add the mashed anchovies, stock, cognac or brandy, herbs, salt and pepper, and bay leaf.
Simmer the soup for about another 30 minutes. Fish out the bay leaves. Now you can spoon it into oven-proof bowls, top with the crouton/toast, the cheese and melt that under the broiler. Or, you can just dive in and enjoy.
Make enough, because it’s even better the next day! And the next! Serve with a nice salad, and some fruit.
Now, if you just have to have meat in this, in a hurry, no problem. Go by the market and get a nice thick slice of cooked roast beef. Chunk it up and toss it in.
-maven
