French Onion Soup
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Ingredients:
Full stock
∙ 2700g (3 boxes/11c) beef stock
∙ 900g (2lb) 90/10 ground beef
Quick stock
∙ 2700g beef stock
∙ 30g (2T) BTB beef
∙ 3 packets gelatin
Soup
∙ 2500g onions (7 med), sliced
∙ 115g butter
∙ 60g (1/4c) water
∙ salt
∙ ~1000g (4c) water for deglazing
∙ 2g thyme
∙ 5g black pepper
∙ 10g flour
∙ 150g dry sherry
∙ 25g Worcestershire
∙ 2500g beef stock
∙ 0.5g MSG opt
Cheesy toast
∙ 8 slices sourdough
∙ 30g oil/butter
∙ 150g Gruyère
∙ 8 slices provolone
Instructions:
If making more flavorful beef stock, load beef and stock into pressure cooker, cook on high pressure 25 minutes, release pressure, strain off beef, reserve for soup
Peel onions, cut pol to pole in half, then cut in half again, and julliiene into thin 1.5” strips
In large pot (at least 6 qts, preferably larger) Add in onions, stick of butter, strong pinch of salt, and large splash water, top with lid and steam onions down, stirring every 2 minutes
4. 10 minutes later, take off lid and slowly caramelize the onions over medium to medium high heat for AT LEAST 45 minutes, but probably closer to 60. Deglaze every 5-8 minutes, keep a close eye. When deglazing add about ½ cup of water each time to make sure ALL of the brown bits are getting steamedoff and picked up. Keep the onions moving pretty frequently to avoid burning, if using electric use lower heat, those scorch faster than gas (I know from messing this up myself)
5. Once the onions are DEEPLY caramelized and cooked down until jammy and totally soft, add in thyme and black pepper then saute with onions for 2-3 minutes, then add in sherry, deglaze, scrape up brown bits nad cook until ALLL the way reduced, we need to get rid of any and all alcoholic flavors
6. Next add in 15g of AP flour, stir until lumpless and homogenous, cook for 3 seconds then add in stock and bring to a boil
7. Once boiling, cook for 10 minutes more for flavors to meld, and for onions to soften even more
8. Taste for salt, this would be the time to add in the pinch of MSG if you are comfortable using. Just like szechuan peppercorns, a little goes a very long way.
9. To serve toast bread in butter, top with grated gruyere, and 1 slice of provolone, broil util browned and melty, then slide into hot soup which has been seasoned proper;yl with salt (Be meticulous on tasting for salt, soups are made or broken in this step)
