Honestly, is there anything this pot can’t do? No, it’s the best. All the Coyotes love the cazuela.
We wanted to make a French Onion Soup since we’re having winter in April. The best way to make this recipe is to layer in flavors one at a time, give them a few minutes to blend.
Everyone knows that sauteing onions slowly is the key, yet most people rush that step, then you end up with rubbery, multi-texture (in a bad way) soup. The way we get around this is by starting the onions on the stove, getting them to the point where they’re starting to become golden, and then moving them with a small amount of liquid to the oven.
You don’t need this to be soup at first. Think of it as your making a thick stew of onions and then right towards the end add a little more veggie broth to get it to the consistency you want.
Our layers were bacon fat, onions, red wine, veggie broth, beef broth, and a little more veggie broth.
Remember, the secret to this dish is not to rush.
- sauté onions in bacon fat and a pinch of salt, pepper, and garlic
- deglaze pan with 1/4 cup red wine
- add 1 cup veggie broth and move from stove to 275F oven
- give them 30-60 mins to breakdown onions in oven
- add 2 cups homemade beef broth
- cook for another 15 minuets
- remove from oven and spoon into oven-safe handled soup bowls
- add toasted bread and shredded cheese and put under broiler on high (500F) until cheese has melted
We served ours in a Joey Sheehan handled soup bow, there are a few handed soup bowls in the Gallery right now from Bill Campbell and Ray Pottery.
