French Onion Soup, HBT Style!
Adapted from Alton Brown's recipe
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
22 ounces Ed's Apfelwein
14.5 ounces canned beef consume
14.5 ounces chicken broth
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Bread bowls (recipe below)
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add the Apfelwein and turn heat to high, reducing the liquid by about 1/2. Add consume, chicken broth, and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into bread bowls. Top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Bread Bowls
1 cup warm water
2-1/2 cups bread flour
1 Tbsp sugar
1 tsp salt
1-1/2 tsp bread yeast
1 egg + 1 Tbsp water, beaten
Place all ingredients except egg mixture into a bread machine. Start the dough cycle. If you don't have a bread machine, just knead the ingredients together thoroughly. After a one hour rise, punch down slightly and allow to rise a second time. Separate the dough into two rounds. Lightly score the tops and brush with egg wash. Bake at 350 for about 30 minutes or until nicely browned. Allow to cool. Cut the tops off of the bread bowls and scoop the insides out.
Serve with...what else? Apfelwein!
Adapted from Alton Brown's recipe
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
22 ounces Ed's Apfelwein
14.5 ounces canned beef consume
14.5 ounces chicken broth
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Bread bowls (recipe below)
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add the Apfelwein and turn heat to high, reducing the liquid by about 1/2. Add consume, chicken broth, and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into bread bowls. Top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Bread Bowls
1 cup warm water
2-1/2 cups bread flour
1 Tbsp sugar
1 tsp salt
1-1/2 tsp bread yeast
1 egg + 1 Tbsp water, beaten
Place all ingredients except egg mixture into a bread machine. Start the dough cycle. If you don't have a bread machine, just knead the ingredients together thoroughly. After a one hour rise, punch down slightly and allow to rise a second time. Separate the dough into two rounds. Lightly score the tops and brush with egg wash. Bake at 350 for about 30 minutes or until nicely browned. Allow to cool. Cut the tops off of the bread bowls and scoop the insides out.
Serve with...what else? Apfelwein!
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