Yup, I called Gavin.
Gavin, my brother, an incredibly talented chef of high repute.
We talked for a while, largely about the caramelization of onions, but also about other things FOS-related. Shortly thereafter I went to the store where I got a ton (well, 6 pounds) of onions, some sherry and beef stock. Then, back in the kitchen I started my second batch of FOS, this time, cooking the way I normally cook.
With yesterday's batch, I had a recipe, I followed it diligently. While for some things, I don't mind that approach, I much prefer to just go with my gut. On the other hand, prior to yesterday, I'd never made FOS, nor really even thought about making it before, so my gut would've been worthless as a guide. But, now that I had made a batch, plus the additional research and conversation with my brother, I felt confident just digging in and making some SOUP!
I started by slicing up those 6 pounds of onions and slowly caramelizing them over the course of about an hour and a half with about 4 tablespoons of butter and a bit of salt. After I was satisfied with the progress, in went some flour and pepper. Then it was broth time, 32 ounces, into the pot. Simmer simmer simmer simmer simmer, then a splash of sherry and a good pour of dry white wine. Oh, yeah, and a bunch of dried thyme and parsley got mixed in as well. I had started making it around midday so it would have plenty of time for all the flavors to marry by dinner time. After returning home from picking up Natalie at work, I fired up the broiler, sliced some french bread and grated some gruyere. After ladling a bowl each, about 3/4 full, topping each bowl with bread, then spreading cheese on top, they went into the oven until the bread and cheese were all nice and happy.
We just finished eating our dinner and both agree that this pot was VASTLY better than yesterday's. My desires for next time will be to make my own stock and maybe use some better sherry. I also am interested in trying some different onions.
