Monday, October 3, 2011

French Onion Soup

So good and so simple. 

{My take on the recipe.}


~I caramelized my onions on the stove top. It took at least an hour(they were juicy!). I then added the rest of the ingredients to the crock pot to simmer all afternoon. I served with hard garlic toast and white cheddar cheese. I did not place soup, bread, and cheese in the broiler. This was for a party and that would have been a lot of work! We placed the bread in the bowl, then added the soup, and last the cheese. TRUST me I had no complaints on how the soup was served! ~





French Onion Soup
(taken from simply recipes)

French Onion Soup Recipe

Prep time: 10 minutes  Cook time: 1 hour, 10 minutes

Ingredients

6 large red or yellow onions, peeled and thinly sliced.(*yellow really work the best)

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

Method

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.


 
 

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