I received this from Gail. Thanks Gail for the recipe link. The original recipe from Cooks Illustrated can be found by Clicking Here. I think, though, that I would change the Sherry to the Cavalos (Apple Brandy) and the onions to 2 large Red Onions, 2 large Shallot cloves and 2 large Sweet Onions. I would also use Chicken Stock and Beef Stock and not broths. Cheers!

Serves 6. Published January 1, 2008. From Cook’s Illustrated.

Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. (I don’t quite agree with this. That’s what I like about Onion Soup – the sweet versus the tang of the onion.) Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. (Sorry, but again beef or chicken stocks give a much more intense flavor than the broths.) For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.

Ingredients:
Soup
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
Table salt
2 cups water , plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (see note)
2 cups beef broth (see note)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)

Instructions:
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Golden Onions Without the Fuss Forget constant stirring on the stovetop. Cooking onions in the oven takes time but requires little attention.

1. RAW: The raw onions nearly fit in a large Dutch oven.

2. AFTER 1 HOUR IN OVEN : The onions are starting to wilt and release moisture.

3. AFTER 2 1/2 HOURS IN OVEN : The onions are golden, wilted, and significantly reduced in volume.

I knew we were not the only ones to have a food blog. Here are two more. The first, is one that is on a quest for finding the best Onion Soup is from Lazy Dog Gardens. And the second is A French Kitchen In Boise. These are full of recipes and hints and suggestions and photos. They are also listed in the sidebar under “Blogs We Like To Read”. Cheers!

From Karen Miller of the Boise Ukulele Group (BUG) I received this recipe. It really is an awesome cake. Thanks Karen for sending this!

Ingredients:
1½ c White Rice flour
¾ c Tapioca flour
1 t Salt
1 t Baking Soda
3 t Baking Powder
1 t Xanthan gum
4 eggs
1¼ c White sugar
2/3 c Mayonnaise
1 c Whole Milk
2 t Gluten-free vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Cheers!