Winter is the time when our bodies long for hearty foods that warm up our souls, when the chilly weather makes us want to snuggle in the comfort of our homes, curled up on the couch under a soft throw blanket watching a favorite movie. Even in Florida. When the temperature dips to below sixty, what can be better than a cup of delicious home-made soup?
Most of the ingredients on this list can be found in any house or can be easily obtained for very little money. This recipe was shared by Lucas, a charming French man with shoulder-length hair and a devious sparkle in his eye. I hope to convince to share more of his culinary secrets with me because his cooking is truly magical!
The typical French onion soup does not contain potatoes, but this version does, and, frankly, being Russian, I love potatoes in any culinary manifestation. In my opinion, the more ingredients, the merrier, and it gives the soup more substance.
Here are the ingredients you will need for four servings of soup:
- 2 medium-sized onions
- 3 potatoes (creamy white potatoes or Idaho potatoes)
- extra virgin olive oil for sautéing onions
- 3 cloves of garlic
- several slices of white bread - old stale bread or fresh bread
- parmesan cheese, grated (anywhere from half a cup to a one cup - depending on how much you love cheese)
- 1 glass of dry white wine
- salt and freshly ground black pepper to taste
Onion soup is best served in French onion soup bowls or crocks. If you choose regular bowls or ramekins, they should be able to withstand the heat of the oven where the last step of the preparation takes place.
Peel the potatoes and onions. Chop the onions, slice the potatoes. Heat up olive oil in a medium-size pot, sauté the onions on medium high, add salt, and sauté until onions become of gold caramel color, turning them over frequently. This caramel color is the secret to making a delicious onion soup. Then add potatoes, add hot water to cover the potatoes and onions.
While the potatoes are being cooked (which will take about 20-25 minutes), if you don't have stale bread, toast fresh bread in the oven and then rub garlic on it to have the flavor of garlic envelop and penetrate the bread.
When the potatoes are almost ready (you can break them into smaller pieces with a spatula as you stir), add wine to the pot, and bring the pot back to rigorous boil. The alcohol will evaporate but the wine will give the soup delectable taste. Add black pepper to taste.
Take the individual bowls in which the soup will be served and place pieces of garlic bread broken into small pieces to the bottom, then add the soup, cover it with grated Parmesan cheese, approximately four spoonfuls, so that the entire soup is covered with a quarter of inch of cheese. Then put the bowls in the oven and broil for a few minutes until the cheese melts. Serve immediately and wait patiently for the soup to cool off a little bit as it will be extremely hot.