With the temperature dropping, albeit ever so slightly (after all, this is Brisbane not Melbourne!), a warmer meal seemed just the thing to welcome Autumn into our kitchen. Although Peter and I successfully used our turkey carcass to make a super rich French Onion Soup after Christmas last year, I decided to try out chicken this time.
I made the stock alla Alice Waters, that is, by throwing the whole chicken into a large pot of water then removing the poached breasts an hour or so later for use in another dish. Use this method and you'll have a delicious, full-bodied broth.
French Onion Soup with Homemade Chicken Stock
serves 4-6
For the stock:
1 whole free-range chicken (around 1.5 kilos), preferably organic
5 1/2 litres cold water, or thereabouts
2 garlic cloves
1 carrot, peeled and cut in half
1 celery stalk
1/2 teaspoon whole black peppercorns
3-4 springs flat parsley
For the soup:
3 cups brown onion, thinly sliced
1 1/2 tablespoons unsalted butter
1/2 tablespoon olive oil
1 1/2 tablespoons flour
5 cups chicken stock
1/2 teaspoon brown sugar
1/4 cup dry white wine
1-2 tablespoons brandy
3-4 slices sourdough bread, cut into medium sized cubes
1-1 1/2 cups gruyere cheese, grated
salt and pepper to taste
To make the stock:
*Remember: After an hour or so of simmering pull the chicken out of the pot, remove the breasts, and return it back to the pot. You can use the breasts in another dish.*
Place the chicken in a large pot and pour in the cold water until the chicken is submerged. Turn the heat to high and bring to a boil. Drop the heat immediately to low and gently simmer, making sure to skim off the foam, if any should rise to the surface. Don't let it boil for long or it will make the stock cloudy.
Add the carrot, celery, garlic, pepper, and flat leaf parsley to the pot.
Simmer uncovered for around 4 to 5 hours, remove the chicken, then strain and add salt to taste. Put the 5 cups needed for the soup aside and refrigerate or freeze the rest.
To make the soup:
1. Melt the butter with the oil in a large saucepan over medium-high heat. Add the sliced onion and cook slowly for around 15 minutes.
2. Add the brown sugar and salt and cook, covered, for around 30 minutes. Stir occasionally and keep an eye on them. You want the onions to caramelise and to become golden and soft.
3. Add the flour and stir the pot for a few minutes.
4. Pour in the broth and cook, stirring for another couple of minutes. Add the wine, then the salt and pepper to taste. Simmer, partially covered, for a further 30 minutes. Skim if needed. The soup should thicken a bit during this process.
5. Add a tablespoon of brandy. Taste and add more accordingly. Cook for another minute.
6. Place a few cubes of bread into bowls and ladle the soup on top.
7. Sprinkle on the gruyere, and place under a broiler and brown until you get a golden, crispy layer on top.
Just writing about this makes me crave it again. Enjoy!
