Fun to make for home or gifts and delicious in hot cocoa.
Ingredients:
1/4c powdered sugar
1/4c corn starch
vegetable oil (for pan)
2 - 1/4oz envelopes of gelatin
1.5c granulated sugar
2/3c light corn syrup
Sift together powdered sugar and corn starch and set aside.
Brush the bottom of an 8x8 inch pan with vegetable oil and then cut a piece of parchment, approximately 8x12 to cover the bottom and 2 sides with overhang. Place in pan and brush the parchment with oil too.
Dust the bottom of the pan with about half your sifted sugar/corn starch and set aside.
Fill stand mixing bowl with 1/2 cup cool water and sprinkle with gelatin.
Meanwhile, in a medium pot with a candy thermometer attached, combine granulated sugar, corn syrup and 1/2c water and bring to a boil over high heat.
Reduce heat to medium and cook until you reach soft ball stage at 240*. Remove from heat.
Turn on stand mixer and beat gelatin on low for about 30 seconds. Then slowly pour in sugar syrup down the side of the bowl with mixer running. After everything is poured in, increase mixer speed gradually (I found I needed 1-2 min at at least two higher speeds to get to the highest speed without splashing everywhere).
Beat on high until doubled in volume and thick and ribbony - about 12-15 minutes.
If adding extract, do so in the last 30 seconds or so. I used scant 1tsp peppermint extract.
Pour batter into prepared pan. Use wet fingers to smooth out surface and sprinkle remaining powdered sugar/corn starch over the top. Let rest, uncovered in a cool and dry place, for 4 hours or overnight.
Invert marshmallow to a cutting board. Use a pastry brush to brush off powdered sugar mix and reserve on cutting board for dipping the newly cut edges in, as well as dusting the knife before and between cuts.
Variations:
For coffee marshmallows, dissolve 6 Tbs instant espresso in 1c boiling water. Set aside to cool to room temp and then substitute where water is called for.
For chocolate marshmallows, mix 6 Tbs cocoa and 3 Tbs hot water until a smooth paste is formed. Add to gelatin mixture before adding syrup. Also add 1/4c cocoa powder to sifter when doing powdered sugar and corn starch.
From Country Living magazine
Monday
Spinach and Gruyere Breakfast Strata
This Cook's Illustrated recipe was our Christmas morning breakfast and looked lovely in my 8x8 Spode Christmas baker. Also you prep ahead and bake off the morning of, which I like.
Ingredients:
8-10 slices French or Italian break (1/2 inch thick) - I used a day old baguette
5 Tbs unsalted butter, softened
4 medium shallots, minced (~1/2c)
1 - 10oz package of frozen chopped spinach, thawed and squeezed dry
salt and pepper
1/2c Sauvignon Blanc
6oz Gruyere cheese, grated (~1.5c)
6 large eggs
1.75c half and half
Cut and dry bread either in an oven at 225* for 40min (flipping once halfway through) or leave out overnight. When cooled butter slices on one side with 2 Tbs butter and set aside.
Heat 2 Tbs butter in medium nonstick skillet over medium heat. Saute shallots until translucent, about 3min; add spinach and salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined ~2min. Transfer to medium bowl and set aside.
Add wine to now empty skillet, increase heat to medium-high and simmer until reduced to 1/4cup, 2-3 min; set aside.
Butter 8x8 inch baking pan with remaining 1Tbs butter and arrange half the buttered bread slices, buttered side up, in a single layer in dish.
Sprinkle half of spinach mixture then 1/2c of grated cheese.
Use remaining bread to make next layer
Sprinkle with remaining spinach/shallot mix and another 1/2c of cheese.
Whisk eggs until combined, whisk in wine reduction, half and half, 1tsp salt and pepper to taste. Pour egg mixture over bread layers; cover surface flush with plastic wrap and weight down.
Refrigerate at least 1 hr or overnight.
Remove dish from fridge and let stand at room temp 20 min. Preheat oven to 325* with rack in the middle position.
Uncover strata and sprinkle with remaining cheese. Bake until both edges and center are uffed and edges have pulled away slightly from the sides of the dish, 50-55 minutes. Cool on wire rack 5 minutes before serving.
from Cooks Illustrated
Ingredients:
8-10 slices French or Italian break (1/2 inch thick) - I used a day old baguette
5 Tbs unsalted butter, softened
4 medium shallots, minced (~1/2c)
1 - 10oz package of frozen chopped spinach, thawed and squeezed dry
salt and pepper
1/2c Sauvignon Blanc
6oz Gruyere cheese, grated (~1.5c)
6 large eggs
1.75c half and half
Cut and dry bread either in an oven at 225* for 40min (flipping once halfway through) or leave out overnight. When cooled butter slices on one side with 2 Tbs butter and set aside.
Heat 2 Tbs butter in medium nonstick skillet over medium heat. Saute shallots until translucent, about 3min; add spinach and salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined ~2min. Transfer to medium bowl and set aside.
Add wine to now empty skillet, increase heat to medium-high and simmer until reduced to 1/4cup, 2-3 min; set aside.
Butter 8x8 inch baking pan with remaining 1Tbs butter and arrange half the buttered bread slices, buttered side up, in a single layer in dish.
Sprinkle half of spinach mixture then 1/2c of grated cheese.
Use remaining bread to make next layer
Sprinkle with remaining spinach/shallot mix and another 1/2c of cheese.
Whisk eggs until combined, whisk in wine reduction, half and half, 1tsp salt and pepper to taste. Pour egg mixture over bread layers; cover surface flush with plastic wrap and weight down.
Refrigerate at least 1 hr or overnight.
Remove dish from fridge and let stand at room temp 20 min. Preheat oven to 325* with rack in the middle position.
Uncover strata and sprinkle with remaining cheese. Bake until both edges and center are uffed and edges have pulled away slightly from the sides of the dish, 50-55 minutes. Cool on wire rack 5 minutes before serving.
from Cooks Illustrated
Sunday
Slow Cooker Pork Ragu
This is a double recipe so there will be some to freeze for another dinner.
Ingredients
2 large carrots
2 medium onions
4 cloves garlic, chopped
4 Tbs tomato paste
2 tsp dried thyme
2 tsp dried oregano
2 - 14.5oz cans diced tomatoes
2.5-3 lbs pork shoulder, trimmed and cut in half (at least)
Fettuccini and parmesean for serving
Combine carrot, onion, garlic, tomato paste, herbs, 1.5tsp salt and 1/2 tsp pepper in slow cooker. Add tomatoes and their juices; add pork and turn to coat.
Cook on high for 5-6hrs or low for 7-8hrs, until pork is very tender. Pull pork from sauce and place on cutting board. Shred with 2 forks, discarding any fatty bits. Serve with fresh fettuccini and ample parmesean.
From Real Simple, Jan2013
Ingredients
2 large carrots
2 medium onions
4 cloves garlic, chopped
4 Tbs tomato paste
2 tsp dried thyme
2 tsp dried oregano
2 - 14.5oz cans diced tomatoes
2.5-3 lbs pork shoulder, trimmed and cut in half (at least)
Fettuccini and parmesean for serving
Combine carrot, onion, garlic, tomato paste, herbs, 1.5tsp salt and 1/2 tsp pepper in slow cooker. Add tomatoes and their juices; add pork and turn to coat.
Cook on high for 5-6hrs or low for 7-8hrs, until pork is very tender. Pull pork from sauce and place on cutting board. Shred with 2 forks, discarding any fatty bits. Serve with fresh fettuccini and ample parmesean.
From Real Simple, Jan2013
Saturday
English Toffee
After some searching, this is the toffee recipe I landed on for the holidays. It takes some patience and lots of stirring, but the results are delicious!
Ingredients:
1lb granulated sugar
1lb butter, unsalted
3oz water
1tsp salt
1tsp vanilla extract
1lb chopped almonds
1.5lbs bulk dark chocolate, not chips
Combine sugar, butter, water and salt in a heavy saucepan. Over medium high heat, stirring constantly, bring to a boil. Using a candy thermometer, keep stirring constantly until temperature reaches 298 degrees. When it reaches temperature, take off heat, add vanilla and stir well to combine. Then immediately pour out on a silpat. Using an offset spatula, quickly spread to desired thickness. You can either leave as one big sheet or score break lines in the toffee as it begins to cool. To score, oil a chefs knife with canola or safflower oil and repeatedly mark lines in toffee as it cools. Edges will cool first, so be strategic.
When cool, wipe excess butter off the toffee with a paper towel. If you scored the toffee, break it up for dipping. If you left it as a sheet, you'll coat it entirely with chocolate, then break into shards.
To temper chocolate (the easy way), chop chocolate finely and put in a microwave safe mixing bowl. Reserve a good sized chunk of chocolate for the last step. Microwave in 15-20 sec bursts, stirring for 15-20 sec after each time. When the chocolate has only a few small lumps after a microwave burst, add the reserved chunk and stir for a minute or more. All the small lumps should melt and the chocolate should thicken. Your larger chunk will not, it's there to add the right crystals and cool your chocolate. Now your chocolate is tempered.
Either dip the individual pieces and lay on parchment or pour chocolate on the sheet of toffee and spread with an offset spatula. Sprinkle with chopped almonds and allow to cool completely. Reserve any leftover chocolate by pouring onto parchment to cook and then wrap in plastic.
Ingredients:
1lb granulated sugar
1lb butter, unsalted
3oz water
1tsp salt
1tsp vanilla extract
1lb chopped almonds
1.5lbs bulk dark chocolate, not chips
Combine sugar, butter, water and salt in a heavy saucepan. Over medium high heat, stirring constantly, bring to a boil. Using a candy thermometer, keep stirring constantly until temperature reaches 298 degrees. When it reaches temperature, take off heat, add vanilla and stir well to combine. Then immediately pour out on a silpat. Using an offset spatula, quickly spread to desired thickness. You can either leave as one big sheet or score break lines in the toffee as it begins to cool. To score, oil a chefs knife with canola or safflower oil and repeatedly mark lines in toffee as it cools. Edges will cool first, so be strategic.
When cool, wipe excess butter off the toffee with a paper towel. If you scored the toffee, break it up for dipping. If you left it as a sheet, you'll coat it entirely with chocolate, then break into shards.
To temper chocolate (the easy way), chop chocolate finely and put in a microwave safe mixing bowl. Reserve a good sized chunk of chocolate for the last step. Microwave in 15-20 sec bursts, stirring for 15-20 sec after each time. When the chocolate has only a few small lumps after a microwave burst, add the reserved chunk and stir for a minute or more. All the small lumps should melt and the chocolate should thicken. Your larger chunk will not, it's there to add the right crystals and cool your chocolate. Now your chocolate is tempered.
Either dip the individual pieces and lay on parchment or pour chocolate on the sheet of toffee and spread with an offset spatula. Sprinkle with chopped almonds and allow to cool completely. Reserve any leftover chocolate by pouring onto parchment to cook and then wrap in plastic.
Cheesecake Thumbprint Cookies
Someone posted a link to ths on FaceBook, so I gave it a try. The original recipe can be found here.
Ingredients:
For the cheesecake filling
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon salt
1 large egg yolk
1 1/2 teaspoons sour cream
1/4 teaspoon vanilla
For the cookie dough
16 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 cups all-purpose flour
Directions:
Preheat oven to 350 degrees.
To prepare cheesecake filling
In a mixing bowl, beat cream cheese until light and fluffy. Beat in sugar and salt until smooth. Mix in egg yolk, sour cream and vanilla - cover and place into the refrigerator for 30 minutes.
To prepare the cookie dough
In a large mixing bowl, beat together butter, sugar and salt until creamy and combined. Mix in egg yolk until incorporated. Gradually add flour and mix just until combined.
Scoop out level tablespoons worth of the dough and roll into balls. Place balls onto parchment-lined baking sheets. Using the handle end of a thick wooden spoon make an indentation in the center of each ball.
Place into the oven and bake for 10 minutes. Remove from the oven and carefully use your thumb (or the end of the same wooden spoon) to press the middle of the cookies back down, remaking the indentations. You want a pretty large indentation so you can have enough filling. Place cookies back into the oven, rotating them from their original position, and continue to bake until slightly golden around the edges, about 7 minutes.
Remove cookies from the oven and fill the indentations with the cheesecake filling. I piped in the filling to keep the edges clean, but you could use a teaspoon. Place back into the oven and bake for 7 more minutes. Remove from the oven and transfer cookies to a wire rack to cook completely.
When cool, place cookies into the refrigerator to chill before serving.
Makes about 32 cookies.
Ingredients:
For the cheesecake filling
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon salt
1 large egg yolk
1 1/2 teaspoons sour cream
1/4 teaspoon vanilla
For the cookie dough
16 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 cups all-purpose flour
Directions:
Preheat oven to 350 degrees.
To prepare cheesecake filling
In a mixing bowl, beat cream cheese until light and fluffy. Beat in sugar and salt until smooth. Mix in egg yolk, sour cream and vanilla - cover and place into the refrigerator for 30 minutes.
To prepare the cookie dough
In a large mixing bowl, beat together butter, sugar and salt until creamy and combined. Mix in egg yolk until incorporated. Gradually add flour and mix just until combined.
Scoop out level tablespoons worth of the dough and roll into balls. Place balls onto parchment-lined baking sheets. Using the handle end of a thick wooden spoon make an indentation in the center of each ball.
Place into the oven and bake for 10 minutes. Remove from the oven and carefully use your thumb (or the end of the same wooden spoon) to press the middle of the cookies back down, remaking the indentations. You want a pretty large indentation so you can have enough filling. Place cookies back into the oven, rotating them from their original position, and continue to bake until slightly golden around the edges, about 7 minutes.
Remove cookies from the oven and fill the indentations with the cheesecake filling. I piped in the filling to keep the edges clean, but you could use a teaspoon. Place back into the oven and bake for 7 more minutes. Remove from the oven and transfer cookies to a wire rack to cook completely.
When cool, place cookies into the refrigerator to chill before serving.
Makes about 32 cookies.
Wednesday
Chocolate Cherry Chunk Cookies
So I occasionally shy away from Martha Stewart recipes since they can be unnecessarily complicated, but these cookes came together very easily. That said, the individual ingredients are spendy (how can dried cherries be so spendy??) Regardless, they are tasty!
Ingredients:
Directions:
http://www.marthastewart.com/318628/tories-cherry-chocolate-chunk-cookies?czone=food/best-grilling-recipes/side-dishes-and-desserts¢er=276943&gallery=274281&slide=259496
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups oats
- 1 cup dried cherries
- 4 1/2 ounces bittersweet chocolate, coarsely chopped (I simplified by using dark chocolate chips)
- 1 cup toffee pieces (I used Heath bits)
Directions:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
- Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
- Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
- Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
Friday
Raspberry Cordial
Tis the season for wonderful fresh berries. My mom used to make this every summer and then it was a special treat for Christmas. Adults had it after dinner and kids were allowed a little poured over vanilla ice cream!
Ingredients:
2 c sugar
2 pints ripe raspberries (I used a half flat of half dry pints)
1 qt vodka (4c or 32oz) note: a 1.75l bottle makes two batches of cordial
Directions:
Place sugar in 3 qt glass jar with lid. Add berries and vodka, stir and cover. Place in dark cool place. Each week for 2 months open jar and stir. Strain cordial through a cheese cloth into decanter. Makes 1 1/2 quarts.
Ingredients:
2 c sugar
2 pints ripe raspberries (I used a half flat of half dry pints)
1 qt vodka (4c or 32oz) note: a 1.75l bottle makes two batches of cordial
Directions:
Place sugar in 3 qt glass jar with lid. Add berries and vodka, stir and cover. Place in dark cool place. Each week for 2 months open jar and stir. Strain cordial through a cheese cloth into decanter. Makes 1 1/2 quarts.
Sunday
Raspberry Sour Cream Muffins
These muffins could be made with any berry of your choice. They are fast, easy and delicious.
Ingredients
2c bread flour
3/4c granulated sugar
1tsp baking soda
1tsp baking powder
1/2 tsp kosher salt
4Tbs melted butter
1c sour cream
1 large egg
2tsp vanilla extract
Zest of 1 large orange
1.5c fresh raspberries
Topping: 2Tbs Demerara sugar, 1tsp cinnamon, mixed together
Place paper liners in a 12 cup muffin tin. Preheat oven to 400* with rack in the middle.
In one bowl, combine dry ingredients and whisk together (flour, sugar, bp, bs, salt).
In a separate bowl, whisk together wet ingredients (butter, sour cream, egg, vanilla) and orange zest.
Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
Stir in raspberries.
Divide mixture eveny between ups. An ice cream scoop is helpful. Sprinkle tops with cinnamon sugar.
Bake 15-18 minutes.
Recipe from Small Parties by Marguerite Marceau Henderson.
Ingredients
2c bread flour
3/4c granulated sugar
1tsp baking soda
1tsp baking powder
1/2 tsp kosher salt
4Tbs melted butter
1c sour cream
1 large egg
2tsp vanilla extract
Zest of 1 large orange
1.5c fresh raspberries
Topping: 2Tbs Demerara sugar, 1tsp cinnamon, mixed together
Place paper liners in a 12 cup muffin tin. Preheat oven to 400* with rack in the middle.
In one bowl, combine dry ingredients and whisk together (flour, sugar, bp, bs, salt).
In a separate bowl, whisk together wet ingredients (butter, sour cream, egg, vanilla) and orange zest.
Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
Stir in raspberries.
Divide mixture eveny between ups. An ice cream scoop is helpful. Sprinkle tops with cinnamon sugar.
Bake 15-18 minutes.
Recipe from Small Parties by Marguerite Marceau Henderson.
Wednesday
Cajun Skillet Beans
This recipe is from the Moosewood Restaurant cookbook - page 167
1 medium onion, chopped
3 garlic cloves, minced or pressed
2 tablespoons vegetable oil
3 celery stalks (1 cup chopped)
2 red bell peppers
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Pinch of cayenne
Pinch of salt
14 oz can of crushed tomatoes
1 tablespoon honey
1 tablespoon Dijon mustard
2 15-15 oz cans of black beans (recipe calls for black eyed peas)
Chopped scallions
Grated cheddar cheese
In a large (wide) saucepan (that has a cover), sauté the onions and garlic in the oil on medium heat.
Chop the celery and bell peppers, and add them to the pan.
Continue to sauté for about 5 minutes, stirring occasionally.
Add the thyme, basil, oregano, salt, black pepper, and cayenne.
Cover and And cook for 5 minutes, until the onions are golden, stirring once or twice.
Add the tomatoes, honey, and mustard and simmer uncovered for 5 minutes.
Add the beans, cover, and stir occasionally until thoroughly heated (about 10 minutes for canned beans.
Serve with scallions and cheese on top.
Be sure to warn folks it's hot (temperature), those tomatoes really hold the heat!
8 oz serving: 200 calories, 10.2 g protein, 4.5 g fat, 31.7 g carbohydrate, 143 mg sodium, 0 cholesterol
Monday
Gruyere and Carmelized Shallot Fondue
A great fondue recipe with the addition of carmelized shallots. A great way to ring in the new year!
Ingredients:
1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar
1 1/2 cups (or more) dry white wine
14 ounces grated Gruy(re cheese (about 3 1/2 cups packed)
2 tablespoons all purpose flour
Generous pinch of ground nutmeg
1 sourdough baguette, cut into 1-inch cubes - or any other dipping treats like apples, broccoli
Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute.
Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.
Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.
From Epicurious.com
Ingredients:
1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar
1 1/2 cups (or more) dry white wine
14 ounces grated Gruy(re cheese (about 3 1/2 cups packed)
2 tablespoons all purpose flour
Generous pinch of ground nutmeg
1 sourdough baguette, cut into 1-inch cubes - or any other dipping treats like apples, broccoli
Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute.
Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.
Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.
From Epicurious.com
Sunday
French Onion Soup
This recipe for French onion soup is from Cook's Illustrated and is one of Seth's favorites.
Ingredients:
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices
Table salt
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth
2 cups beef broth
6 sprigs fresh thyme, tied with kitchen twine
1 bay leaf
Ground black pepper
1small baguette , cut into 1/2-inch slices
8ounces shredded Gruyère cheese (about 2 1/2 cups)
INSTRUCTIONS
For the soup:
Adjust oven rack to lower-middle position and heat oven to 400 degrees.
Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).
Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Ingredients:
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices
Table salt
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth
2 cups beef broth
6 sprigs fresh thyme, tied with kitchen twine
1 bay leaf
Ground black pepper
1small baguette , cut into 1/2-inch slices
8ounces shredded Gruyère cheese (about 2 1/2 cups)
INSTRUCTIONS
For the soup:
Adjust oven rack to lower-middle position and heat oven to 400 degrees.
Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).
Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
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