French (not really) Onion Soup
Onion soup makes a perfect meal for a cold, snowy day. I make a paleo version of the French recipe every winter when I visit my grandma’s hometown, Ejulve, which is a tiny town located in the middle of nowhere in the Spanish region of Aragon. I have a blog post in my personal blog where I write about what it’s like to stay in Ejulve during the winter and, more specifically, in the house my grandma lived in as a child.
- 6 big yellow onions
- 1l chicken broth
- 1l beef broth
- 3 tbsp sherry wine
- Shredded gruyere cheese
- Dried thyme
- Cut the onions into thin slices.
- Put some butter into a pot and let it melt at low-medium heat. If you use margarine instead of actual butter I’ll track you down and give you a well-deserved (and totally justified) kick in the butt.
- Place the sliced onions into the pot. I think the process of cooking this huge amount of onions in a pot is somewhat personal, but here’s what I do. I set the temperature to low and place a lit onto the pot. Then I let the onions release their jucies, and I wait until they’re soft and well cooked. Once they’re cooked, I take the lid off, set the temperature to medium-high and let the juices evaporate a little bit. When things start to get brown and sticky in the bottom of the pot, I add the sherry wine and scratch the bottom of the pot until the alcohol evaporates.
- Add salt, pepper and thyme.
- Add the chicken and beef broth.
- Bring to a boil and cook for about 30’.
- Once the time’s up, add as much shredded cheese as you’d like and you’re done! This is a paleo version of the French onion soup. French people like to put the soup into ramekins, then they cover the soup with a piece of bread and sprinkle some shredded cheese on top. Then it goes into the grill and the result is yummi and delicious. I skip this step because I don’t eat bread, so maybe I’m the one who should get their ass kicked. Nevertheless, my version makes for an outstanding meal as well.