Dorie’s Cheese Topped Onion Soup
The biggest requirement to cooking this dish, according to Dorie, is patience in cooking the onions. Well, I was patient, very patient, as I stood over my porcelain coated cast iron dutch oven, trying to mentally (sometimes verbally) coax the Vidalia onions (my onion of choice in cooking) to caramelize. Well, after 90 minutes of hoping and stirring, even brazenly raising the heat to risk a burn, they remained their pale selves so I got them drunk with wine, then flooded them with the chicken broth before pouring them into the sourdough bread bowls. The shoulders of the bowls took the brunt of the broiler heat with a little of a 3rd degree burn before removing them.
The flavors were delish with the onions in their bath of wine wine and the nuttiness of the Emmanthal (spelling wrong here) cheese. The bread bowl was fun to rip apart, sopped with the broth of the soup.
Husband always finds the positive in every dish, said it was good. Son wouldn’t touch onion soup on any day, and Nephew said it was a B-, due to the paleness of onions and wanted more broth than onions (I admit I didn’t put the required 8 cups, but about 5). I enjoyed the flavors if nothing else.
What I would do differently next time: I would use a skillet to cook the onions and tease the caramelizing action. I think my onions just sweated to death in my dutch oven.