French Onion Soup
Friday, January 2nd, 2009
When looking for french onion recipes, I found quite a few variations to making French Onion Soup. There is even a website dedicated to the variations of making French Onion Soup! Many of the recipes do not specify which type of broth to use, and some of them even recommend using bullion cubes (yuk!), or omitting the cheese & crouton topping! So I found a recipe that I felt had the necessities of a good onion soup, beef broth, Gruyere Cheese and a good crouton! If I could cook like Gordon Ramsey, I would make this! Since I am not, I’ll have to settle with something a little more easier…
French Onion Soup
Ingredients:
2 tablespoon Oil
3 tablespoon Butter
6 cups thinly sliced Onions
1/2 teaspoon Sugar
2 1/2 quarts Beef Broth
1/2 cup Dry White Wine
sprig Fresh Thyme (optional)
Salt and Pepper, to taste
8 slices slightly stale French Bread
2 cup grated Gruyere Cheese
Preparation:
Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.
Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.
To serve:
Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.
