Snow Day: Whole Wheat Baguettes and French Onion Soup

This year's Christmas gifts included two new cookbooks, baguette bread pans, a pizza stone, and a gift certificate for the Artisanal Bread class at the Culinary Institute of America. Since we are (still!) snowed in on the east coast, I decided not to waste a minute and put the bread pans and cookbooks to good use. This is what we're making:

Whole Wheat Baguettes

2 cups (500 ml) warm water (110 F/43 C)
1 teaspoon sugar
3 1/4 teaspoon active dry yeast
5 to 5 1/2 cups (780 to 860 g) all-purpose flour. I substituted whole wheat flour for 25% of this total amount.
2 1/2 teaspoon salt
1 egg white, lightly beaten with a pinch of salt

• In a bowl, combine the warm water and sugar. Stir until sugar dissolves.
• Add the yeast and stir gently to mix. 
• Let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with dough hook, combine 4 cups (625 g) of the flour and salt and bean on low speed just until combined. 
• Slowly add yeast mixture and beat on low until incorporated. 
• Increase the speed to medium low and beat for 10 minutes, adding more flour, 1/4 cup at a time, until the dough is elastic and pulls away from the side of the bowl. 
• Turn dough out onto a lightly floured surface and knead for 1 minute. 
• Form into a ball, dust with flour. 
• Sprinkle a little flour into a bowl. Set the dough into the bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk (45 to 60 minutes).
• Turn dough out onto a lightly floured surface and knead for a few seconds. 
• Form the dough into a ball and return it to the bowl. 
• Cover with plastic. Let rise in a warm place until doubled in bulk (25 to 30 minutes).
• Turn dough out onto a lightly floured surface. 
• Cut into two equal pieces and shape each into a ball.
• Let rest for 5 minutes.
• Line French Bread pans with a kitchen towel and lightly flour the towel.
• Roll each ball into a log, about as long as the bread pan.
• Place each into the bread pan and cover with the edges of the towel.
• Let rise in a warm place for 20 minutes.
• Position rack in lower 1/3 o oven.
• Place a shallow baking dish filled with boiling water on oven floor.
• Preheat oven to 425 F (220 C).
• Gently lift the towel holding the loaves out of the bread pan, being careful to not to let them touch each other. 
• Spray pan with non-stick cooking spray.
• Lay each loaf into the bread pan.
• Using a sharp blade, score the loaves on the diagonal.
• Brush with egg mixture.
• Bake until the bread sounds hollow when tapped, 30-35 minutes.
• Transfer the pan to a wire rack and let the bread cool in the pan to room temperature.

Meanwhile, while the dough is proofing...there were all these onions laying about...

French Onion Soup

8 tablespoons of butter
1/4 cup olive oil
2 lbs yellow onions, thinly sliced
1/2 teaspoon sugar
sea salt
pepper
1 1/2 teaspoon flour
8 cups of stock - the recipe called for beef stock, but I substituted vegetable stock instead
1 cup dry white wine
Several thick slices of course country bread
2 cups shredded Emmentaler cheese

• Melt the butter with the olive oil in a large saucepan over medium heat.
• Stir in the onions and saute until translucent (4-5 minutes).
• Reduce the heat to low, cover, and cook until the onions are lightly golden (about 15 minutes).
• Uncover and sprinkle with the sugar and salt. 
• Raise heat back to medium and cook uncovered, stirring often, until the onions are deep golden brown (30-40 minutes)
• Sprinkle the flour over the caramelized onions and cook, stirring until flour is lightly browned. 
• Don't worry if the flour sticks to the pan - that is "free flavor"!
• Slowly add the stock, stirring constantly. 
• Raise the heat to high, and bring to boil.
• Add the wine, and 1 teaspoon of black pepper.
• Reduce heat to low, cover, and cook until onions begin to fall apart (45 minutes).

Because I have no oven-proof bowls, I improvised the next steps:

• Place the fresh baked whole wheat baguette bread slices on a broiling pan, and top with cheese.
• Broil in the oven or toaster oven until the cheese bubbles.
• Ladle hot soup into bowls.
• Place the toasted bread with melted cheese onto the soup.
• Add additional shredded cheese to the hot soup. 
• Serve at once. 

Mmmmm, melty goodness:

Melty goodness with fresh whole wheat baguettes, sea-salted olive oil for dipping, and a nice pinot grigio. Perfect meal for a cold, snowy evening!