In From The Cold
Top Chef champion Hosea Rosenberg’s recipe for the perfect Colorado après-ski gathering.
Best French Onion Soup (serves 10)
1 cup butter
8 yellow onions
4 cloves garlic,
6 bay leaves
1 tablespoon fresh thyme
2 cups sherry wine
1 cup white wine
8 cups high-quality brown
8 cups high-quality beef stock*
fresh-cracked black pepper
*Vegetarians can substitute dark vegetable or mushroom stock for the chicken and beef stocks.
For the Croutons
Sourdough baguette, cut
into ½-inch thick slices and toasted golden brown
1 pound Gruyère cheese
4 ounces grated Parmesan
Start by caramelizing the onions.
Once the onions are browned nicely, add the wines. Bring to a boil and reduce over medium-high heat, stirring occasionally, until most of the liquid has evaporated. Turn down heat to medium-low and add stocks. Cook for about 45 minutes. Check seasoning and adjust if necessary. (Soup can be made up to this point three days ahead.)
When ready to serve, ladle about 8 ounces of soup into oven-safe soup cups. Top with a slice of toasted bread covered with a thick slice of Gruyère and some Parmesan. Place under broiler until cheeses are brown and bubbly. Serve immediately, taking care to not touch hot soup cups.
To Caramelize the Onions
1 - Gather the ingredients.
2 - Thinly slice the onions.
3 - Melt butter in a large, heavy-bottom pot over medium heat. Add onions and stir occasionally over medium heat until they begin to soften. Add garlic, bay leaves, thyme, salt, and pepper. Cook over medium-low heat until the onions are caramelized. This can take up to an hour. Allow the onions to take on color by not stirring very often.