If you’ve never heard of a Soup Night before, let me tell you, you’re really missing out. I was first introduced to the concept this past fall, only a few months after moving to the city. My roommate and I’s good friend had sent a mass-email with about 10 other people (okay, maybe not *mass*, but you get the picture). She titled the email “A Soup To Beat The S.A.D.S”…which basically explains the purpose of Soup Night in general.
Soup Night, in a nutshell, is an outlet to get through the gray days of winter and cut out time each month to see friends. So, one Sunday every four weeks, a different household hosts Soup Night. The hosts will then make a secret soup of their choice and serve it “buffet style”. The only qualifications? Guests have to bring their own bowl and spoon…and a general excitement for whichever soup they’re about to dive into.
Why YOU Should Host a Soup Night…
What I LOVE about this idea is that #1) It’s a great way to stay in touch with friends amidst busy schedules and inclimate weather, and #2) It’s the perfect excuse to dip your toe into entertaining without committing to anything crazy!
When it came around to my roommate and I’s hosting month (this past month), I knew immediately which soup I wanted to make – French Onion Soup.
The Soup…
I’m sure everyone on the planet has had French Onion Soup at some point in their lives, but this one…I’d almost guarantee it puts all the others to shame. It’s simply perfect and not a super headache to make (hence, why I chose it in the first place).
For a group of my event’s size, I had to triple the recipe, but depending on who you’re entertaining, you probably won’t have to do that much. If you do, however, you’ll be fine! Just make sure to give yourself enough prep time ahead of guests showing up to get all of your pieces in place.
French Onion Soup Gratinee w/Gruyere Croutons
Ingredients
- 4 large onions
- 5 tbsp unsalted butter, softened and divided
- 3 tbsp cognac, plus 2 teaspoons
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp fresh thyme leaves
- 3 tbsp extra virgin olive oil
- 3 tsp sugar
- 3/4 tbsp all-purpose flour (or Cup4Cup if GF)
- 8 cups chicken stock
- 1 teaspoon Better Than Boullion, to taste
- Kosher salt and freshly ground pepper, to taste
- 1 baguette
- 1-2 cups grated Gruyére cheese
- 1 beef marrow bone (optional) *this adds extra depth to the broth
Instructions
- Slice the onions in half and then in half again. Peel and slice into thick 1/2-inch slices.
- In a small bowl using a fork, mix 1 tablespoon of the butter with 2 tablespoons cognac, mustard, and thyme leaves.
- Preheat the broiler.
- Melt the remaining butter into the olive oil in a Dutch oven. Add the onions. Cook very slowly on medium-high heat until they have a deep brown color, about 17 minutes. Turn the heat up to medium-high, add the sugar, and stir for 1 minute.
- Meanwhile, if using a beef marrow bone, bring stock to a simmer in a separate pan. Bring stock to a slow simmer. Add beef marrow bone, and let simmer while onions are browning.
- When onions are golden, remove from the heat, add the flour, and stir well to cover the onions. Pour in the stock, add the bouillon and bring to a boil. Turn down to a simmer and cook for 5 minutes. Add salt and pepper.
- Whisk in the butter and cognac mixture and bring back to a low simmer until ready to serve.
- Meanwhile, place the slices of baguette on the baking sheet. Equally divide the cheese on top of the slices and place under the broiler until the cheese is just melted and bubbly.
- Serve slices alongside the soup, to dip.
