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
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