It’s that weird time of year in Tennessee where it’s hot for a couple days and the near freezing for the next couple. We hit a cold spell so I decided to make some French Onion soup. Well, sort of... I had some mushrooms I needed to use so I added them because it’s my kitchen and I make the rules.
To a sheet pan, add 2 large diced carrots, 1 whole onion quartered, a whole head of garlic cut in half, and some beef bones. Roast this in an oven on 400F (200C) for 35-40 minutes. Add all the roasted contents to a large stock pot and add 2 ribs celery, a bay leaf, and about 1 tablespoon of whole peppercorns. Fill the pot with water until about 2 inches or so below the top of the pan. Bring to a boil, then cut to a low simmer for 5-6 hours. Watch the water level and add more if it gets low. Strain the stock and add to a container to store overnight in the fridge. Remove the fat from the top the next day if desired.
Dice about half a pound of mushrooms and cook them in a pan with olive oil until they release all their water. Remove the cooked mushrooms from the pan. Cut around 6 medium sized onions into strips. Add more olive oil to the same pan along with half a stick of unsalted butter, then add all the onions to the pan along with a large pinch of salt. Cook until deep brown and caramelized. Deglaze the pan with about a cup of Chardonnay. Allow the alcohol to cook off for about a minute. Add the cooked mushrooms back to the pan (if using). Add the prepared beef stock, about 1 tablespoon of Worcestershire sauce, some thyme, 1 bay leaf, and salt and pepper to taste. Allow to simmer for 20-30 minutes. To serve, place the soup in an oven-safe dish and top with some toasted bread pieces and Gruyère cheese. Place under a broiler until the cheese starts to brown. Enjoy!
