B. loves French Onion Soup, and has been asking me to make it all winter. When your Grandmother made it, it took all day. When I make it, it takes up a lot less time, and we never have any leftover! Make this when onions are cheap, and spend the savings on a really good cheese to melt on top.
French Onion Soup
5 good size onions
3 tablespoons butter
1 32-ounce carton of low-sodium beef broth
1 bay leaf
thyme, black pepper
1 loaf bread (french, italian, leftover..., but not sandwich bread)
Shredded cheese, splurge is Gruyere, everyday is Fontina, tight budget is Swiss.
Peel and thinly slice the onions. I like to use a mix of sweet onions and yellow onions. (Don't use red onions here!) Saute the onions in a large pot with the butter on low heat - I repeat, LOW HEAT, this will take a while, but good things come to those who wait! You want the onions to be soft and golden, bur not brown, so plan on at least a half hour of cooking. Stir it occasionally to prevent any sticking. Add beef broth and bay leaf, cover and simmer another half-hour. Add a sprinkle of thyme and pepper. Ladle into oven-proof soup bowls (or coffee cups). Top with sliced bread and sprinkle with shredded cheese (don't skimp on the cheese). Put the bowls in the oven and broil until the cheese is melted and gooey. Carefully remove from oven and serve. Make sure you have a plate or hot pad under each bowl. Enjoy!
Okay, so a few proof-read things first. I don't know why you repeated "low heat-Low Heat" (second line in instructions right after the butter) and I'm pretty sure it's supposed to be "but" instead of "bur" when referring to the color of the onions.
ReplyDeleteNow onto the recipe. Three words - ridiculously good soup (soup being a loose term). I love eating this in the winter (I missed it again?!? NNooOOoo…..) and there are never an leftovers so it’s first come first serve. No matter how you try to enjoy the experience, the bottom of the bowl appears way too fast.