31 N. Tejon St., 227-7333, thefamoussteakhouse.net
6 yellow onions, julienned
2 cloves garlic, sliced thin
2 c. Madeira wine
1 c. red wine
1 gallon beef stock
salt and pepper to taste
sachet bag (cheese cloth with twine to close)
2 bay leaves
1 tbsp. whole black peppercorns
2 whole cloves
2 oz. fresh thyme
½ of a whole star anise
cheese of choice (see below) for capping
Sauté onions on medium-high heat, allowing them to caramelize for 25-30 minutes or until dark brown. Stir occasionally to make sure they don't burn to bottom of pan. Once onions are caramelized, add garlic and sauté for another 5 minutes. Deglaze pan with Madeira and red wine; let reduce to half. Add your beef stock and sachet bag and cook on a low simmer for 1 hour. Ladle into oven-safe bowls and top each with 2 ounces of cheese. Broil until it browns. Finish with salt and pepper to taste. Yields 2¾ quarts.
Aftertaste
French onion soup is probably the most basic of soups. But it's the best soup for late fall and winter. To steer clear of the pedestrian Swiss cheese capping, experiment with different cheeses — for example, a creamy Italian gorgonzola, Camembert or maybe a port-wine-infused cheese.
— Submitted by chef Brian Sack
Related Stories
-
Good Juju Ice Cream with Sweet Fig Balsamic
Sep 18, 2013 -
Pan-Roasted Hudson Valley Foie Gras with Distillery 291 Whiskey-Palisade Peach Conserve, Smoked Spanish Marcona Almonds and Almond Pain Perdu
Sep 18, 2013 -
Buttermilk Palisade Peach Bourbon Waffles
Sep 18, 2013 -
TAPAteria Escargot with Blue Cheese
Sep 18, 2013 -
Brie Bruschetta
Sep 18, 2013 -
Charred Colorado Lamb Sirloin with Greek Orzo, Shaved Asparagus and Port Wine Reduction
Sep 18, 2013 -
Little Local LOCO Chili
Sep 18, 2013 -
Mascarpone and Strawberry Short Cake
Sep 18, 2013 -
moZaic Drunken Chicken
Sep 18, 2013 -
Sauerbraten Sandwich with Sauerkraut and Bristol Beehive Honey Wheat Mustard
Sep 18, 2013 -
Braised Mussels with Brussels
Sep 18, 2013 -
Cheese Fondue
Sep 18, 2013 -
Prosecco Jello with Berries
Sep 18, 2013 -
Smoked Pork Shanks with Pikes Peak Brewing Devils Head Red Sriracha BBQ Sauce
Sep 18, 2013 -
Bread Pudding with Jameson Irish Whiskey Sauce
Sep 18, 2013 -
Chocolate Amaretto Mousse
Sep 18, 2013 -
Colorado Syrah Glazed Doughnuts with Haystack Mountain Chevre and Basil Flowers
Sep 18, 2013 -
A shot of inspiration
Sep 18, 2013 -
The Boston — A Savory Cupcake
Sep 18, 2013
Speaking of The Famous Steak House, dish
-
Spring 2017 recipe guide: Passion Plates
Feb 22, 2017 -
Exploring the creation of homemade chocolate paste
Feb 22, 2017 -
Strawberry Black Pepper Sour
Feb 22, 2017 -
Espresso Brownies with Bourbon Bacon Brown Butter Ice Cream
Feb 22, 2017 -
Bread pudding with chocolate and raspberries
Feb 22, 2017 -
MMMixed Berry Pie
Feb 22, 2017 - More »
Readers also liked…
More by Matthew Schniper
-
N3 Taphouse only smolders thus far, but ripe to combust
Jun 21, 2017 -
Phantom Canyon's newer takes on old times
Jun 17, 2017 -
Asian Pacific Market is about big portions for stupid cheap
Jun 15, 2017 - More »
Whirlyball promises entertainment, craft beers and bites
Sakura bar promises interesting Japanese-inflected cocktails
Soft opening at Rooster's House of Ramen
Four by Brother Luck hosts stylish sneak peek
Cocktail competition at Brooklyn's on Boulder
Latest in Recipes
-
Green dragon, marijuana-infuzed alcohol, doesn't have to bite
CannaCulture
- Jun 21, 2017
-
Summer punch cocktail recipes from area bartenders
- May 24, 2017
- More »
Contact
Colorado Springs Independent
- 235 S. Nevada Ave.
- Colorado Springs, CO 80903
- (719) 577-4545
