12.30.2012

French Onion Soup

This time of year is perfect for a nice hot soup!  I was too cozy to go to the store and I wanted to use what I had on hand, so I decided on French Onion soup.  I served it in small bowls but next time I want to try serving it in a hollowed out bread bowl.

This recipe has such great flavor and was pretty easy to make.  I substituted provolone cheese for Gruyere, but either works.  It also reheats well.

Enjoy!
 


French Onion Soup
photos by halftomatohalfpotato
recipe adapted by food network 
serves 6

INGREDIENTS
-1/2 cup unsalted butter
- 4 onions, sliced
-2 garlic cloves, minced
2 bay leaves
-salt & pepper, to taste
-1 cup red wine
-3 heaping tablespoons all-purpose flour
-2 quarts beef broth
-1 baguette, sliced
-1/2 pound grated Gruyere (or provolone)

DIRECTIONS

-Melt the butter in a large pot over medium heat
-Add the onions, garlic, bay leaves, and salt & pepper; cook until the onions are very soft and
 caramelized, about 35 minutes
-Add the wine, bring to a boil then reduce heat and simmer until the wine has evaporated and the
 onions are "dry", about 10-15 minutes
-Discard the bay leaves
-Dust the onions with flour and stir
-Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the
 raw flour taste
-Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes
-Season with salt & pepper, to taste
-When you're ready to eat, preheat the broiler
-Arrange the baguette slices on a baking sheet in a single layer
-Sprinkle the slices with Gruyere and broil until golden brown and bubbly
-Ladle the soup in bowls and float several of the Gruyere croutons on top

onions when first started

onions shortly after adding wine


onions ready to be added to broth



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