Friday, March 14, 2014

L'Onion French Soup

French Feast

Onion Soup

Prep Time: 10 mins
Cooking time: 1 hr 10 mins

  • 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
  • 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

1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, 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 use individual oven-proof soup bowls or one large casserole dish. Ladle and 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 slightly browned. Serve immediately.


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