Gord's French Onion Soup

Many people in Georgia look forward to spring. Not only is winter over but it is the time when the new crop of Vidalia onions are available. Now is the time for one of my favorite onion dishes; French Onion soup. When  I first moved here, there was a local restaurant who's claim to fame was their French onion soup. Unfortunately, the original chef had left and the soup was disappointing, I felt like I could do a lot better. I wanted to showcase the sweetness of the amazing Vidalia onion retaining some texture, but still have a great beef broth as a base. I have made slow simmered veal bone stocks before but they are time consuming and somewhat expensive.  I wanted to develop that same bone broth depth of flavor that anyone could do in their own kitchen. I used yellow onions for the soup base because Vidalia would actually be too sweet and burn when we caramelize the onions. This recipe and method are the results of these concerns and goals. Please enjoy this labor of love.

Ingredients:

 5 pounds yellow onions sliced
 2-4 jumbo sweet Vidalia onions
 3 or 4 beef neck bones
 2 Tbsp. thyme
 1 Tbsp. onion powder
 tomato paste
 1/4 lb. unsalted butter
 2 boxes low or no salt beef broth
 1-2 Tbsp. better then bullion beef paste (or veal demi-glaze)
 toast rounds (to fit soup bowls)
 gruyere cheese shredded
 salt and pepper to taste
 
Procedure:

 1.  Peel and slice the yellow onions into slivers. Melt half of the butter with a little oil in a large heavy pot. Add the sliced onions and a small splash of water and cook on medium heat, stirring periodically. After the water evaporates the onions will start to brown. Continue until dark brown, 30-45 minutes.

 2. While the onions are cooking, rub the beef bones with tomato paste and a little oil. Cook in 375 degree oven until nicely browned. They should be ready when the onions are ready.

 3. Add the beef broth to the onions, deglazing the fond on the bottom of the pot. Add the beef flavoring paste, thyme and onion powder.  Gently add the browned  bones and simmer at least 3 hours, taste and season to your preference.

 4. Peel and slice the Vidalia onions into thick slices. Melt the butter in a heavy bottomed pan and brown the Vidalia onion adding a little salt, retaining some texture. I want a little texture to the bite. Stop the cooking,  cool, and reserve until needed.

 5. When the onion beef broth is ready, remove the bones then using a stick blender, blend the mixture. Add the Vidalia onions and heat.

 6. Prepare toast rounds and sprinkle with shredded gruyere cheese. Ladle soup to bowl, add toast and cheese then broil to melt and brown cheese. Serve and enjoy.

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