Caramelized onions are one the most versatile ingredients you can have ready to go in your refrigerator. Cook up a batch big batch one day and then store in the fridge in an air tight container for up to 1 week. Use them in dips, for homemade pizza, put them on top of brie in the oven, toss them with pasta and cooked pancetta. The possibilities are endless. I like to caramelize three pounds at a time and store for later use. This French Onion Soup recipe is a perfect recipe for caramelized onions.
Pleasantville French Onion Soup
1 pound cooking onions, thinly sliced
1 tbsp olive oil
1 tbsp butter
1/2 clove garlic
1 tsp flour
4 cups beef stock
salt & pepper to taste
4 slices Gruyere cheese
2 tsp Dijon mustard
4 slices French bread
Heat olive oil and butter in a large saucepan or skillet over medium high heat. Add onions and stir until onions are translucent and soft. Do not let burn. Turn heat to low and cover. Stir occasionally, scraping up any brown bits from bottom of pan. If onions start to stick, add a tablespoon of water and scrape. Onions should end up very soft and golden brown. (If cooking onions for another purpose, let cool and place in airtight container) Add the garlic after the onions have been cooking for about 45 minutes.
After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute. Add the beef stock, and stir until it boils. Season with salt and pepper. Simmmer soup for 20 minutes.
Preheat broiler in oven. Cut four thick slices from French bread. Spread Dijon mustard on one side and place in French onion soup bowl. Ladle soup over bread (it will float to surface). Place Gruyere cheese on top and place in oven under broiler. Bake until cheese is well browned and bubbling.