French Onion Soup
Steak and Ale French Onion Soup with Provolone Cheese
This French onion soup recipe is similar to the French onion soup in Steak and Ale's restaurant. It is a classic French onion soup recipe in beef broth topped with melted provolone cheese instead of the more traditional Gruyere.
Provolone cheese is a semi-hard, whole milk cow cheese with a smooth skin from southern Italy. There is another kind of provolone made in Japan and North America. It ranges from Provolone Piccante, which is sharp flavored and aged at least four months to Provolone Dolce, which is mild flavored.
In this Steak and Ale French onion soup recipe, some grated Parmesan is added to the Provolone for a contrasting flavor. The thyme, white wine and bay leaf all add to the flavor of the beef broth too, to make the soup extra hearty and delicious. This is a very good French onion soup recipe, which is a great one to try if you like the flavor of authentic French onion soup and do not mind trying a new kind of cheese on top.
Steak and Ale French Onion Soup Recipe
Ingredients -
2 lb onions, thinly sliced lengthwise
2 teaspoons all purpose flour
½ stick unsalted butter
¾ teaspoon salt
3 sprigs fresh thyme
1 large bay leaf or 2 small ones
½ teaspoon black pepper
1 ½ cups water
¾ cup dry white wine
4 cups beef broth
½ lb sharp Provolone cheese
2 tablespoons grated Parmesan
6 diagonal slices baguette bread
Preparation:
Cook the thyme, bay leaves, salt, and onion in the butter in an uncovered 4 quart pan over a moderate heat. Stir frequently, until the onions are deep golden brown and soft. This will take about 40 minutes.
Add the flour and cook for 1 minute.
Stir in the wine and cook for 2 minutes.
Stir in the water, pepper, and broth and let the onion soup simmer, uncovered, for about 30 minutes, stirring every 10 minutes.
Put the oven rack in the middle position in the oven and preheat it to 350 degrees F.
Put the bread on a big baking sheet and toast it, turning it once, until it is golden brown. Preheat the broiler and put 6 soup crocks in a shallow baking pan.
Discard the thyme and bay leaves from the soup and divide it between the 6 soup bowls.
Float a slice of toasted baguette bread in each one.
Top each one with enough cheese to cover the top of the crock, allowing the cheese to hang over the rims, and finish off with a sprinkling of Parmesan.
Broil the crocks about 5 inches from the broiler for a couple of minutes, until the cheese is bubbly and melted.
(Serves 6)
How to Maximize Onion Soup Flavor
If you have tried traditional French onion soup or Steak and Ale French onion soup, you will know that it has a wonderful flavor. Some people advise making the caramelized onions two or three days before making the French onion soup, because their taste gets more intense in the refrigerator. Another way to maximize the flavor of your onion soup is to use fresh herbs. Whether you go for thyme, rosemary, basil, or a combination, the delicate flavor of herbs can bring the stronger flavors, like the caramelized onions and the meaty broth, to the forefront. Steak and Ale French onion soup is perfect as it is though.
Leaving the French Onion Soup Cheese Off
French onion soup has to contain onions. It ought to contain beef broth and the traditional toppings of French onion soup cheese and a toasted crouton or two are expected components too. But what about if you don't like cheese? A dry crouton is not that appetizing. If you do not want to serve French onion soup cheese, you can mash some crushed garlic or herbs into some softened butter, and serve that on top of the crouton instead, for an attractive garnish and a delicious flavor. Chill it for an hour first, else it will just sink straight into the hot crouton.
Using a Cheese Other than Gruyere
Some people like cheese on their French onion soup recipe but they do not necessarily enjoy the creamy, nutty flavor of gruyere. Gruyere is not always available from the grocery store either but it is not an irreplaceable element of French onion soup. There are alternatives that you can use, including a sharp cheddar, a soft flavored mozzarella, or even a delicious provolone like in the famous Steak and Ale French onion soup recipe. A touch of parmesan sprinkled over the top of your grated or shredded cheese adds a complementary flavor too but this, of course, is optional.