French Red Onion Soup

I think I have mentioned it before, but I can't sit still and do just one thing at a time. On Sunday while I was watching the Oscars, I was Twittering and I was also making this soup. I find I can be much more productive this way. Do you guys multitask like this or am I just strange? I love French onion soup, but I don't often find myself with hours to spend over a pot of caramelizing onions. I know it is not traditional to use red onions in this kind of soup, but trust me, it's really good. Since I wasn't sure if my bowls were broiler-safe, I did the toasts on a sheet pan lined with foil. Watch them closely, they really only take a minute or two. Since I didn't want to have an entire baguette for myself, I sliced up a french role. The soup has great flavor and went perfectly with the bread and cheese. This is great, warming food that won't make you feel guilty (just go easy on those cheesy toasts).


French Red Onion Soup
(Adapted from Gourmet, September 2008)

1 cup reduced-sodium chicken broth
1 cup water
1 whole star anise
3 black peppercorns
1 lb red onions, sliced (I used a little over a pound)
1 tablespoon olive oil
Kosher salt
2 tablespoons dry red wine
Baguette or french roll, sliced
Grated Gruyere or Manchego

Bring broth, water, spices, and 1/4 tsp salt to a boil. Remove from heat and let steep 15 minutes.

Meanwhile, cook onions in oil with a pinch salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 Tbsp, about 1 minute. Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with additional salt if necessary.

Preheat broiler.

Place baguette slices on a baking sheet lined with foil and sprinkle each with some of the cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.