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SUNDAY SLOW SOUPERS # 14 - FRENCH ONION SOUP

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This soup was so good. I rarely eat French Onion Soup, but I was quite happy when I saw that Sharon L had chosen it. The recipe sounded very easy, and I don't think I've ever made it before.

Sharon said the key to the soup was cooking the onions very slowly until they carmelized. This did take some time, but the recipe was very straight-forward and easy to make.

Guess what I had for lunch today?

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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

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Can't you just imagine how this tastes?

Comments (8)

This was a wonderful soup. One taste (to check the seasonings, you know) and I just had to keep 'tasting'! Great photos.

Barb Cabot:

As I told Palma, this is my very favorite soup. Your photos are really wonderful. I want some for tonight!

Looks great, Cindy.
It was such an easy recipe, with great great results.

Marcia:

I know my husband would have been happier eating yours with all that yummy cheesy toast on top - next time I have to use more toppings.

Mine was good but yours looks amazing! Next time I make this, I'm not going to skimp on the cheese. :)

Thanks for the comments. Anne-the first time I fixed it, I put it in a regular cereal bowl with one slice of bread on top, then cheese. The photo didn't look good at all. So the next day, with the leftovers I put it in a small souffle dish, and cut several pieces of bread to cover the entire surface(and some stick up), then put the cheese on top. I really didn't use that much more cheese, but it looked and tasted better than the first time.

nancyhol:

Your onion soup looks especially good, Cindy!

It's all in the carmelizing, I guess.

Aline:

Hi Cindy,

Love your site... wow!!!

Found your French Onion Soup recipe a couple of months ago. I had made a few of them, but nothing compared with yours. And the difference was "broiling" instead of "baking" at 350 for example. It truly does make a difference.

We made one again this weekend and it was off. Woke up at 6:00 A.M. the next day and later told my husband: HA, now I know what was wrong, the last time, we broiled it!!!!!

Thanks for a great recipe :) And love the remainder of your recipes. And what great photos you take... all over.

Oh, and by the way, I`m French Canadian... can you believe... hehehe.

Aline: I'm so glad you found my site and are enjoying it. Hope you come back often. I'm not updating it as often as I used to, but I always have my Flavors posting on Monday.

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