The Covered Dish - French Onion Soup

Before we know it we’ll be preparing Easter Dinner. Here in the Ozark Mountains all the jonquils are in full bloom, and the Spring is definitely in the air. The heavy sweaters are getting tucked away while their lighter cousins take center stage. I realize there could still
be weather surprises ahead, but it’s worth the risk as we embrace the season of new growth and beginnings.
While there are still a few cool days ahead let’s grab one more soup for the season. French onion soup has been a favorite of mine since I was a young girl. Another reason for presenting it today is the idea of sweet vidalias caramelized into this delicious recipe. It won’t be too long before the first sliced vidalia will be making their way onto a delicious hamburger!
I am beginning to salivate just a bit as I think about a piece of crusty baguette pressed into a bowl, and the top covered with cheese. Slid under a broiler until it’s lightly browned it becomes a succulent meal. To accompany, how about thin strips of beef with a cream cheese spread upon the extra baguette bread. You see the beef aujus can go into your soup and the beef can go into the open faced sammies.
The only difficult chore will be slicing all those onions! There are many ways to approach the issue. Here is how I attack this little situation I wear gloves when slicing up the onions, and I wear onion goggles while I chop. You will be surprised how many onions are needed when making an onion soup.
This coming weekend I’ll be hitting the road back to Lewistown, Missouri, as I complete a few final steps, on my parents’ home. I also have the privilege of speaking to a women’s group in Hannibal, while I’m there. Looks like the weather is going to be in my favor.
Let’s dive into the simple recipe. Next week I hope to bring you a new Tzatziki recipe.
Simply yours, The Covered Dish.

French Onion Soup
6 tablespoons salted butter
6 medium/large sweet onion or 3 lbs.
1⁄2 teaspoon salt*
1 teaspoon sugar
1 teaspoon ground black pepper
1 teaspoon thyme leaves
1 1⁄2 teaspoons Worcestershire sauce
1 cup chardonnay wine
2 heaping tablespoons flour
48 ounces beef stock
3 bay leaves
1 1⁄2 teaspoons extra hot grated horseradish
Swiss & Gouda Cheese
Baguette bread, cut into 1-2 inch chunks
*If you are using commercial stock it is very likely this additional salt will not be needed.
Slice onions horizontally into thin slices. In a large skillet or stockpot melt the butter and begin cooking the onion. Stir in the salt, sugar, pepper, thyme and Worcestershire sauce allowing the onions to caramelize. This takes about 20-25 minutes.
Now add 1 cup of the dry white wine and reduce down until the onions are dry. Work the flour into the onions, take about 10-12 minutes to cook off the flour taste, like a roux.
Add beef stock to the onion mixture along with the bay leaves, stirring to smooth and slightly thicken. Bring to a boil and then reduce the heat and simmer for 20-30 minutes.
Remove the bay leaves and stir in the grated horseradish. If you are fearful the horseradish will make it hot, put in only 1 teaspoon, stir well and sample. Then when you are convinced it is not hot, put in a chunk of baguette bread into the bottom of a soup bowl and then ladle the soup over it. 
Using Swiss only or both Swiss and Gouda, layer cheese across the top of the bowl. Sit your bowls on a jelly roll pan, inside a 350 degree oven and allow the cheese to totally melt across the top, you can even switch to broil at the end for the punch of color. I prefer this route, because I don’t want the cheese too dark.
This will be 5-6 main course servings. If you want an easier approach on the bread and cheese you can put the bread under a broiler with the cheese arranged on top. Cook until the cheese is melted and then float on top of the soup. This avoids the cheese baking onto
the soup tureens while it is melting, and easier cleanup.
As noted in the column, the soup freezes well.