Introducing Culinary Chemistry, an explorative epicurean column that ventures into the unknown and alcohol-infused sides of home cooking by food and beverage enthusiast and writer, Margo Greenman. Kitchen-tested and editor-approved, follow this weekly column to accumulate an archive of what are certain to become instant kitchen favorites.
Homestyle mac n’ cheese, rich and starchy mashed potatoes, and pretty much any hot and melty carb-based course falls into the category of comfort food favorites. But while these simple meals always hit the spot, one dish that I have always favored as a comfort-must-have is French onion soup.
Slow-cooked, caramelized onions stewed in a savory bath of beef broth and herbs then topped with Gruyere and broiled to melted perfection makes this soup du jour the ideal companion for a notoriously wet and cold Pacific Northwest day.
Classic recipes for this French soup often call for sherry or wine, but in tribute to this rugged region I’ve gone bold by infusing this broth with a robust stout from Port Townsend Brewing Company. Bold and smooth, the coffee and chocolate flavors in PT’s Strait Stout are balanced and mellow, complementing the sweetness of the onions and the savoriness of the broth. Of course, feel free to exercise some creative license by experimenting with your own favorite local stout or porter.
Ingredients:
4 tablespoons butter (melted)
4 large yellow onions, halved and thinly sliced
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, drizzled in olive oil for sautéing
1 teaspoon fresh thyme
2 tablespoon flour
12 ounces Port Townsend Brewing Company’s Strait Stout
1 quart beef stock
Shredded Beecher’s handmade Grand Cru Gruyere for topping
Directions:
In a large stockpot or Dutch style oven, melt butter and add sliced onions. Coat onions in melted butter and add sugar. Caramelize slowly over medium-low heat for about 45 minutes, or until onions are golden in color. While onions are caramelizing, in a separate pan, sauté chopped garlic in olive oil until golden brown. Set aside.
After onions are soft and golden, add sautéed garlic, fresh thyme, salt, pepper and flour, and stir constantly until flour is well incorporated and there are no clumps.
Add stout and simmer until mixture thickens slightly. Pour in the beef broth and bring to a rolling boil. Once boiling, reduce heat and let simmer covered for 30 minutes.
Ladle soup into ramekins or oven-safe bowls and top with Gruyere. Place under the broiler until cheese begins to bubble and brown. Serve with a rustic bread like Macrina Bakery’s Rustic Potato bread dressed in store-bought or homemade cultured butter, and bring on the inevitable food coma.
