Chef John Grainger from the 1060 Restaurant and The Tailwater Lodge taught us how to make a delicious French Onion Soup.
1 stick butter
3 pounds Spanish onion (sliced ¼ inch)
1 tablespoon finely chopped peeled fresh garlic
1 cup sherry wine
3 ½ cups homemade rich beef stock
3 teaspoon finely chopped fresh thyme
To taste salt and pepper
6 each 4-inch wide cut white Texas toast bread (brushed with melted butter, seasoned with salt/pepper and toasted in a 400 degree oven until lightly browned and crispy, but not hard)
6 each 1/8-inch thick slices of gruyere cheese
In a wide bottomed sauce pot, add the butter and the cut onions. Over medium heat, cook for 30-40 minutes continuously stirring every minute or so. Be careful to lightly “brown’ the onions entirely without burning them. If there is any black color on the onions at all, throw the batch away and start over.
Once the onions are fully and entirely browned, mix in the garlic and while constantly stirring, cook for about 30 seconds. Next, turn the heat to high and add the sherry wine. While occasionally stirring, boil the mixture down by half. Add the beef stock, fresh thyme, salt and pepper and turn heat down to med-low. Simmer for about 45 minutes. Adjust the seasoning if necessary.
Next, dish up the soup into 6 equal (oven safe) bowls that are approximately 4 inches in circumference. Place a Texas toast crouton on top of each one and then a thick slice of gruyere cheese on top of each of those. Melt the cheese until crispy and medium to dark brown. Either under a broiler or with a torch. This recipe yields 6 large portions. Enjoy!
More about 1060 Restaurant and Tailwater Lodge
The 1060 Restaurant is located inside the Genesee Grande Hotel, on East Genesee Street in Syracuse. The Genesee Grande also operates a Fishing Lodge called The Tailwater Lodge. It’s a 42 room Full Service Hotel with 1700 feet of riverfront on the Salmon River!