Wednesday, September 23, 2009

French Onion Soup

I cannot believe how easy this is. I catagorize this along with curry, sushi, and other dishes i thought were a restaurant secret that i could never cook at home, yet when i tried, i found they are some of the easiest recipes i can make. MAKE THIS when you have an onion surplus, as i do now after buying too many at the farms yesterday....

I also LOVE french onion soup bowls, and collect them. so i am glad i finally can use them for their intended purpose.

about 8 onions (i used a mix of red and yellow, for interest)
olive oil
2 tbsp butter
4 beef bullion cubes (i like knorr brand) or 4 cups beef broth
1/2 cup white wine
crusty french bread (i found some pre sliced bruschetta sized)
1 clove garlic
sliced swiss cheese

and thats it. first, coat the bottom of the soup pan with a liberal amount of olive oil. heat and fry the slices of bread, making a crouton, until golden on both sides. set aside. slice the onions and add them to the oil, stir occasionally until they become slightly browned. add wine, 4 cups water (or enough to cover the onions plus an inch), and bullion. cook until onions are soft. while the soup is cooking, peel the garlic clove, take a small piece off the end, then rum on the croutons lightly.

when the soup is done, heat the broiler. fill onion soup bowls, leaving an inch for thr crouton. place two-4 croutons on top, depending on size and thickness. cover with two slices cheese, and place on a baking sheet. place under the broiler until bubbly.


1 comment:

  1. I agree, French onion soup IS so easy to make, I once thought as you did. But, at least for me, it takes awhile as I like the onions really carmelized, I like the flavor better. And try either Gruyere or Emmenthaler cheese, they both are very good but a bit more expensive.