There comes a moment in every girls life where she has an excess of cave aged gruyere cheese, and is at a complete and total loss as to what to do with it. Don’t worry, I have a solution. It’s French onion soup. French onion with enough Swiss and gruyere to almost be a choking hazard.
What is cave aged you ask? It’s not actual cheese that is aged in a cave(it should though. I want a cave full of aged cheese), but cheese that is aged in specific cave like conditions. For example, humid, chilly , but not so chilly that it doesn’t age. It is then left there for over 3 months. What you get, is a cheese that is moist, but not gooey, flavorful, and smells like a hobos armpit. Don’t smell it. Just eat it. Some things you should just stick in your mouth and not investigate.
Back in the day, the vikings used to use onions as a way to test entry wounds to the stomach. They would feed them to the wounded, and if they smelled like onions after, they were doomed to die. This soup could surely have been used for such a test, as a recipe for 2 contains no less than 4 onions. half of which a cooked down into an amazing sludge that will end up in your beef stock. Not only is that sludge amazing in your stock, I found that spreading it all over slices of gruyere toasted baguettes made moan in food ecstasy.
French onion soup for two
4 red onions sliced
1 bulb of roasted garlic
2 tbs butter
1 tsp sugar
4 cups beef stock
2 sprigs of fresh thyme
1 dash of oregano
8 slices Swiss cheese
1/2 cup Shredded gruyere
2 slices of roasted baguette
Salt and pepper to taste
Preheat your oven to 375 .Remove the out layers of the garlic so that the individual cloves are exposed, chop off the top, place it on tinfoil and pour olive oil over the top. Cook for 45 minutes. Squeeze out the garlic cloves and set them aside
While your garlic is cooking begin to saute half of your onions with butter, sugar, and salt on medium high until they are blanched, and begin to brown. Drop the heat down to medium low and let them simmer for about 10 minutes. Add half a cup of water, and continue to cook them down. I repeated this process 5 more times, each time allowing the water to almost cook off almost completely until it had the consistency of a gravy. One you have reached that point, add in the roasted garlic. When you’re done it should look like this..
Lightly drizzle Olive oil over your slices of baguette, and sprinkle a scant amount of gruyere over the top. Place them in the oven at 350 for 20 minutes, or until they are beginning to brown and are crispy. While they are toasting, take the rest of your onions and saute them with a bit of salt and the thyme and oregano until they are blanched. Add in 4 cups of beef broth, and your onion and garlic mixture. Let that simmer while your baguettes cook.
Place your toasted baguette into your ramekins, and begin ladling your soup into the bowls to just shy of the brim. You want that baguette to float to the surface, so your cheese has something to rest on. Evenly distribute your cheese over the top of your bowl and sprinkle the remainder of the gruyere over the top.
Bake at 425 for 15 minutes. Set it out to cool for 10 minutes, and dig in.