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Recipe Thursday-French Onion Soup

Posted on January 6th, 2011 | Posted in Recipes, Soup and Stew

With this chilly weather, and writing of soup, I decided to make my very first batch of French Onion Soup. It turned out delicious! I definitely agree with the recipes directions that caramelizing the onions to the perfect point is pivotal to the recipe. Also the Swiss gruyere made the dish so tasty! Now that I made French Onion Soup once I have an excuse to buy the cute ceramic bowls to bake it in! Since I don’t yet own them, I used my grandma’s casserole dish, which worked wonderfully.

French Onion Soup


Yield 4-6 Servings

Ingredients

6 large red or yellow onions, peeled and thinly sliced.
Olive oil (992055)
1/4 teaspoon of sugar (991842)
2 cloves garlic, minced (991057)
8 cups of beef stock or chicken stock, or a combination of the two (traditionally the soup is made with beef stock) (996653)
1/2 cup of dry vermouth or dry white wine
1 bay leaf (CQB011)
1/4 teaspoon of dry thyme (CQT041)
Salt and pepper (CQS030/CQP065)
8 slices of toasted French bread (991741)
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese (CWSZ050/775628)

Method

In a large saucepan, sauté the onions in the olive oil on medium high heat (Add the sugar about 10 minutes into the process to help with the carmelization) until well browned, but not burned, about 30-40 minutes (or longer). It took me about 50 minutes to brown the onions to my liking. 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. 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 toasted French bread and sprinkle with cheese mixture. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

I used yellow onions, beef stock and dry vermouth in my version of this recipe.

Recipe from SimplyRecipes.com

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