This week’s French Fridays with Dorie recipe, Cheese-Topped Onion Soup, is a bistro classic and a personal favorite. There is simply nothing better than a warming bowl of soup on a cold winter’s day.
Onion soup requires very few ingredients and is not at all difficult to make, but it does require lots and lots of patience. First you have to slice up all those onions. Anytime I have a large amount of onions to slice I light a candle by my cutting board in order to try to prevent tears. I honestly have no idea how sound the actual science behind this theory is, but I have always found it to help.
Dorie’s recipe in particular took longer than others I have made in the past. She calls for you to caramelize the onions on “the lowest setting” for an hour or more. I don’t know about your stove, but the lowest setting on my stove is barely strong enough to keep food warm, much less cook it. So I cooked my onions on setting 4 (out of 9) and my onions took about two hours to caramelize. I think that next time I will use setting 5 and call it a day. Patience is a virtue which I have long struggled with.
Otherwise Dorie’s recipe seems to be very similar to others I have used, and more importantly, it is delicious. Topping the soup with toasted bread and melted cheese makes it hearty enough to serve on its own. This is comfort food in a bowl my friends.