FRENCH ONION SOUP IN CAST IRON CAULDRONS
French Onion Soup
We came across the these little Lodge cast iron cauldrons a while ago and decided to pick a couple of them up more from a decorative standpoint than a functional one. After sitting on the shelf for a while, like most cast iron cookware, they started to beg for food. While the candy dish aspect was appealing the next thought was soup or chili. After a good hard look at them we decided on soup and not just any soup. It had to be a rich, thick, standalone dinner in it’s own right, and served right out of the little pot. We decided on French Onion Soup in Cast Iron Cauldrons to test these little pots under the Broiler.
Looking through our recipe books we selected an entry from the Dean & Deluca Cookbook which looked promising as it wasn’t just something to start a dinner with. It does take some time to prepare but the results were well worth the effort. Prepared and served in little cast iron cauldrons is a nice compliment to these great little pots and impressive to boot. A nice salad and good glass of wine makes this a complete, satisfying meal on a cold day.
These little cauldrons are available at Amazon and add a nice touch to a variety of dishes. Lids are available if you use them for serving as the food stays nice and hot. Have a look at them right here!
French Onion Soup In Cast Iron Cauldrons
In a large pot, bring beef stock to a simmer. Pre-heat an oven to 400 degrees.
Melt Butter in a 5 qt Cast Iron Dutch Oven over a medium heat. Add the onion and sugar, cover and cook for about 15 minutes. Uncover and continue to cook until the onions are brown and caramelized. About 20 minutes or until well caramelized, not burnt. Bring the stock to a boil.
Add the flour into the onion mixture and incorporate well. Slowly add the boiling beef stock, water, 3 tbsp. Cognac, salt, and pepper, and bring mixture to a boil for about 5 minutes. Reduce heat and simmer partially covered for 45 minutes.
Uncover, have a taste, adjust the seasoning with a bit more salt or pepper to taste, and add the remaining tbsp. of Cognac. Continue to simmer while preparing the finishing.
While the soup is simmering, toast the bread slices in the oven about 5 minutes per side. They should be well toasted.
Place the cauldrons on a sturdy cookie sheet and arrange the bread on top. Sprinkle with the parmesan cheese and arrange mozzarella to cover the top.
Turn the broiler on and place cauldrons in oven till cheese has melted and has a nice brown color. Remove and using tongs to pick up the handles, transfer to serving plate. Serve immediately.
1) The original recipe calls for brie on the top. We stuck with mozzarella just out of tradition.
2) If you've never used cast iron to cook in be forewarned that while it takes a little longer to heat, when it's hot it stays hot. Things happen a lot faster so keep an eye
on what you're cooking. Be extremely careful removing the cauldrons from the broiler to avoid burns. A good set of wooden spoons goes great with cooking in cast iron.
3) If you're used to the French Onion Soup served in most restaurants which is usually a few onions at the bottom of bowl with broth on top this might not be for you. We
picked it because it was a thick, rich standalone dish we could serve up with a salad on the side.