Monday, March 1, 2010

French Onion Soup Delight

If you like French Onion soup, this is super easy and delish!  I would suggest making a cheese covered crouton instead of the full bread and covered cheese top, as it gets to be a bit much.  I love cheese and bread but even this was too much.  Plus, the bread soaks up so much of the broth.  But this is restaurant quality people!  Recipe compliments of but you can find this anywhere and it's all basically the same.  My girl Julia Childs has one too but I forgot to consult that big fat cookbook, as I've become to accustomed to just looking up a recipe on the internet.

French Onion Soup Recipe

6 large red or yellow onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup of dry vermouth or dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Serves 4-6.

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