Thursday, April 10, 2008

French Onion Soup


French onion soup is one of my favorite soups. It's comforting, rich and perfect for a rainy day. I serve this with a green salad...it's always a big hit with my whole family.

  • 8 cups of thinly sliced sweet yellow onions (3-4 large onions)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2-3 cloves of garlic, minced

Heat olive oil & butter in a dutch oven pot over medium heat. Add onions and saute until caramelized & tender - about 45 minutes. Stir frequently. As soon as the onions are caramelized add the minced garlic & stir for about 30-45 seconds.

  • 8 cups of beef broth
  • 1 bay leaf
  • 1/2 tsp thyme
  • Salt & pepper to taste

Add the above ingredients to the onions, simmer over medium low heat for 1 1/2 to 2 hours. Taste & re-season if needed. I was going to add a half a cup of white wine but once I tasted the soup I decided I liked it the way it was. It was full of flavor and perfect.

  • Baguette slices, toasted (1 or 2 per bowl)
  • 2 cups of Swiss cheese or Gruyere cheese, shredded

Divide the soup among 4 ovenproof bowls. Arrange toasted baguette slices on top of soup and sprinkle with shredded cheese. Place bowls on a cookie sheet lined with tin foil and place under a pre-heated broiler; cook until cheese melts and forms a crust over the tops of the bowls. Serve immediately. Enjoy.

Click here for a printable version of this recipe

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