So, I’m ashamed to admit I’ve never actually had the SoHo brasserie version of the recipe I’m about to gush over. But since I’ve made this soup a few times now, I am confident I can brag about the results you can achieve at home.
As temperatures have dipped down into the 20s here in Seattle, I come home from work and crave something piping hot. Preferably with a cheesy crust.
I don’t think it’s a mistake that Balthazar calls the recipe a “gratinée,” since the jam-like texture of the onions, broth-logged bread and cheese crust on top make the soup portion feel like an afterthought. One thing I’ve learned with this recipe (as with many aspect of cooking) is to practice patience. The recipe says to cook the onions down for 30 minutes, which when you’re hungry and stirring the pot seems like an eternity. After about 10 minutes, the onions will become soft and take on a light caramel color, which may lead you to believe you’ve reached that “golden color” referenced in the instructions. Do not stop. I actually set a timer so that I wouldn’t shortchange the onion transformation process (I have a tendency to get a bit impatient). Stir, stir, stir. Don’t let them burn, but let the onions become so caramelized that they seem to almost disintegrate. They should begin to latch onto the wooden spoon when you stir.