FRIDAY 24 02 OCTOBER , 2015

By Matthew Mead rect heat in their papery skins until they are deeply caramelized and GRILLED FRENCH ONION SOUP love making grilled gazpacho; almost collapse in on themselves. it’s a regular in my summer rota- This slow grill-roasting intensi- Start to finish: 3 hours active (30 minutes active) it to seal. Set on the cooler side of the grill. Add the Ition. But a cold tomato soup fies all the sweetness in the onions Servings: 8 onions to the same side of the grill. Cover the grill. hardly is fit for fall. So I started and eliminates the sharpness, mak- 3 large heads of garlic Cook the garlic for 40 to 60 minutes, or until the thinking about my favorite soups, ing them something you will want Olive oil cloves are golden brown and soft. Grill the onions wondering which one would bene- to eat like a baked potato. To this, I Salt for 60 to 90 minutes, or until the skins are dark and fit from some time on the grill. All decided to add roasted garlic to 4-pound bag sweet onions (7 to 8 large), not peeled the sugars have caramelized and blackened. When of the sudden, it came to me - increase the depth of flavor of the 3 tablespoons unsalted butter the garlic is cooked, remove from the grill and cool. French onion soup! French onion broth. 1 quart beef stock Open the packets and squeeze the cloves from the soup is my favorite meal in a bowl. Once the onions and the garlic 1-1/2 tablespoons packed brown sugar skins and into a small bowl. When the onions are It is the first thing I eat when I find are grilled, the soup comes togeth- Generous pinch of white pepper, plus more to taste cooked, remove from the grill and set aside to cool myself in Paris and I order it when- er quickly. The peeled onions are 8 thick slices of French bread, left out to get stale or for 15 minutes. ever I see it on a restaurant menu. sauteed in a little butter and “melt” dried in the oven Meanwhile, in a heavy 6-quart stock pot over But up until now, I never have been into small pieces. The sweet roasted 1 pound grated Gruyere or comte cheese medium heat, melt the butter. Trim the ends off the happy with the versions I made at garlic mixes with the caramelized onions, then peel and remove the outer skins. Chop home. With this new grilled recipe, onions to create a rich base for the Preparations each into large pieces, then add to the butter. Saute all that has changed! I no longer soup. Add the beef broth and that’s Prepare a grill for medium heat, indirect cooking. for 5 minutes, stirring occasionally. Add the need to cross the pond to have a almost all there is to it! But be fore- For a charcoal grill, this means banking the hot reserved roasted garlic and about 1 teaspoon of great soup. warned, as simple as this soup is, coals to one side of the grill and cooking on the salt. Stir well to combine, then cook for an addition- The soup is all about the broth, the smell of it simmering on the other side. For a gas grill, this means turning off one al 3 minutes, or until well mixed. The onions will but I rarely have homemade beef stove will bring everyone running or more burners to create a cooler side, then cook- separate into small pieces and look almost melted. stock on hand, so I needed to create to the kitchen. It smells that good! ing on that side. Add the beef stock, brown sugar and pepper. a version that would compensate The key to this soup is to make it Remove the first layer of papery skin from each Bring to a boil, then reduce heat and simmer for 30 for using a boxed broth. I started by a day ahead to give the flavors time head of garlic. Slice off the top 1/2 inch from the minutes. Taste and adjust seasonings. Let cool, then making one of my signature side to truly meld. This soup also can be top of each head. Set each head on a large square refrigerate. The next day, bring soup to a boil for 5 dishes, “forgotten onions.” frozen and reheated, adding the of foil, then drizzle with oil and sprinkle with salt. minutes before serving, stirring occasionally. Taste Forgotten onions are onions that bread and the cheese topping just Loosely wrap the foil up around the garlic, crimping and adjust seasonings if necessary. Just before serv- are grilled (and forgotten) over indi- before serving.