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French onion soup, deconstructed, with Gruyère cheese toast. #f52herbs
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In a heavy enamel cast iron pot, cook about four large thinly sliced white/yellow onions on low or med-low heat in duck fat, butter or olive oil until deeply caramelized. This could take up to an hour or more. Stir occasionally. If things start to get a little too browned on the bottom of the pot, deglaze and stir with a little white wine, water, or broth. When you feel like the onions are ready, add a splash of white wine, a bay leaf, a bouquet garni of parsley stems & thyme, and about 4-6 cups of beef broth (homemade preferred, but whatever you have on hand is fine too.) Simmer for about 30 minutes or longer until flavors have combined. Discard herbs and add a splash of cognac.
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Meanwhile, in a 400ºF oven, toast bread until lightly golden on the bottom, about 3-5 min. Remove from oven and rub the golden side with a cut raw garlic. With golden side facing down, layer slices of Gruyère cheese on bread and broil until the cheese is all bubbly and melty. The bread should be pretty crunchy and almost crouton-like. Serve with the onion soup and a glass of white wine. ??? #f52bowl
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