Hoss’s ‘Oignon Francais’

The lights are gone, the decorations are put away, and there is an emptiness of sorts now that January is here. But not to despair — there’s still the college football championship to look forward to while trying to keep the fresh resolutions that were made.   

Ah yes. Those pesky resolutions. I suppose you all are trying to avoid ultra-processed foods, refined sugars, saturated fats, alcohol, red meat, and anything else that makes our existence on this planet enjoyable! Couple this with a gym membership that you can only use before the sun comes up or after you’ve put in your eight to ten hours for the day, and it doesn’t sound too enticing.   

But all is not as dire as it sounds. As a wise man once said, “Everything in moderation, including moderation,” so take it easy on the self-flagellation. You can still enjoy indulgences while eating better and getting some exercise. You just need to choose wisely.   

One tasty option is French Onion Soup. My version of this timeless classic derives its rich flavor from the slow caramelization of copious quantities of yellow onions combined with a rich beef broth, some brandy or wine, crispy croutons, and pungent Swiss Gruyère cheese to top it off. One caveat — don’t skimp on the time for caramelizing the onions, as this is what enhances the depth of flavor. 

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Ingredients: [Yields 6 bowls or 12 cups] 

• 3 pounds peeled yellow onions; thinly sliced lengthwise  

• 3 tablespoons butter  

• 1 tablespoon olive oil  

• 1/4 teaspoon sugar  

• 3 tablespoons flour  

• 2 quarts rich beef stock   

• 1 cup dry white wine or dry vermouth  

• Salt and pepper  

• 3 tablespoons cognac (optional)   

• ½ lb. grated Swiss Gruyère   

• Toasted croutons from French baguettes 

Directions:  

• Sauté onions in a heavy-bottomed pot until sweated. 

• Reduce heat, and continue cooking and stirring until they reach a deep amber color.  

• Add sugar, cook for five minutes. Add flour, cook for an additional five minutes. 

• Add stock, wine, and cognac, then simmer for twenty minutes. 

• Season with salt and pepper. Pour into oven proof bowls, float croutons, sprinkle generously with Gruyère. Bake until cheese is bubbly. 

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Jim “Hoss” Koetting is a retired restaurateur/chef who enjoys gardening, good food, good bourbon, and good friends.