This week's soup recipe was provided by Sharon of Slow Travel. A very gourmet french onion soup. We enjoyed this one immensely. It is perfect for dinners and lunches, and very yummy.
Here what Sharon writes:
French Onion Soup
2 lbs. yellow onions, peeled, halved lengthwise, then sliced thinly crosswise
2 Tbsps. oil
2 Tbsps. butter
3 sprigs fresh thyme
1 dried bay leaf or 2 fresh bay leaves
¾ tsp. salt
¼ tsp. sugar
2 tsps. all-purpose flour
½ tsp. freshly ground black pepper
¾ C. dry white wine (or red wine)
6 C reduced-sodium beef broth (48 fl oz.)
6 diagonal slices of baguette
½ lb. shredded Gruyère (or Comte or Emmental) cheese
2 Tbsps. finely grated Parmigiano-Reggiano cheese (optional)
Heat butter and oil in a heavy 4- to 5-quart pot. Add onions, thyme, bay leaves, sugar and salt. Stirring frequently, cook onions over moderate heat until they are very soft and deep golden brown, about 45 minutes. Add flour and pepper, and stir for 2 minutes. Add wine and stir for 2 more minutes. Add broth and simmer uncovered, stirring occasionally, for 30 minutes.
While soup simmers, preheat oven to 350°F.
Arrange bread in 1 layer on a baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croutons from oven and preheat broiler. Put heat-proof soup bowls in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among bowls, then put a crouton in each. Add enough shredded Gruyère to cover crouton, then sprinkle each with Parmigiano-Reggiano (if using).
Broil until cheese is melted and bubbly, 1 to 2 minutes.
Make ahead: Soup can be made and refrigerated or frozen (of course, do not add croutons and cheese to soup if making ahead); cool soup completely, uncovered, then refrigerate for up to 3 days or freeze. Reheat soup before proceeding with recipe.
Makes 6 servings
I used Comte cheese, and unfortunately couldn't find any Parmigiano-Reggiano cheese at the local store, and did not have time to go hunt for it, I definitely will try to use it next time.
The only change I made(and only for convenience purposes) was the use of sweet rolls in place of the baguette.
The soup looked, smelled and tasted delicious. Thanks Sharon for a great recipe.
Comments (9)
I really enjoyed this soup. Clearly caramelizing the onions is the secret to gretat soup. I wish that I had made more.
Posted by Jerry | February 22, 2009 5:41 AM
Posted on February 22, 2009 05:41
I loved this soup also. Yours looks great-lots of cheese!
Posted by Cindy Ruth | February 22, 2009 11:43 AM
Posted on February 22, 2009 11:43
One soup recipe, so many wonderfully different pictures - I love it.
Posted by Marcia | February 22, 2009 12:13 PM
Posted on February 22, 2009 12:13
Hi Candi, your French Onion Soup looks very delicious. I was just commenting on Annie's Blog that I find it so interesting that the slow soupers can take a great recipe and make it their own with little adjustments either by choice or necessity. You are all so talented.
Great photo of your delicious looking soup! Have a great Sunday!
Posted by Kathy (Trekcapri) | February 22, 2009 1:28 PM
Posted on February 22, 2009 13:28
Jerry, I wish I'd made more too. I will make it again soon.
Cindy-I am guilty as charged. I LOVE cheese, and Comte is one of my favorites.
Marcia-isn't it amazing how the same recipe can look so many different ways.
Kathy-Thanks, but I don't think I am talented in the kitchen department yet, I would like to one day. You know, I've never taken any cooking classes or even owned a cook book, weird huh? Too many things I want to do, so little time.
Posted by candi | February 22, 2009 1:38 PM
Posted on February 22, 2009 13:38
I have to say that yours looks much better than my light version. Next time I'm going for the full cheese effect. :)
Posted by Annie | February 22, 2009 3:03 PM
Posted on February 22, 2009 15:03
Annie, LOL about the "full cheese effect".
Posted by candi | February 22, 2009 3:32 PM
Posted on February 22, 2009 15:32
I've said this on several blogs...I LOVE this soup. I not part of the Sunday Soupers but I will definitely try this. Yours looks wonderful.
Posted by Barb Cabot | February 23, 2009 9:35 PM
Posted on February 23, 2009 21:35
Dies ist ein gro�er Ort. Ich m�chte hier noch einmal.
Posted by erotik | March 10, 2009 3:41 AM
Posted on March 10, 2009 03:41