FRENCH ONION SOUP
4 Tbs. butter
5-6 yellow onions (4-5 if the onions are really big)
1/2 tsp. sugar
1 Tbs. flour
1 tsp. dried thyme (or 2 tsp. fresh)
6 1/2 cups beef broth
1 small baguette
olive oil
salt & pepper
8 oz. swiss cheese (sliced or grated), or gruyere if you want stronger flavor
1. Slice onions into half moons. Melt butter in a large stock pot or a very large skillet over LOW heat. Add onions and sugar to skillet and try to stir onions enough to coat with butter (pan will be very full of onions, but they will shrink down more than half so don't panic). Keep heat on low, and don't cover with a lid. Stir onions every 20 minutes or so. It will take 2 to 3 hours for the onions to cook down and carmelize. It is critical to leave the heat low and to take your time. Don't rush this!
**(If you want to make your own baguettes, now is the time! I used this recipe: http://www.foodnetwork.com/recipes/homemade-french-baguettes.html?soc=sharingpinterest ).
2. When the onions start to brown (carmelize), INCREASE heat to medium, then add the flour and stir to incorporate. Cook for 3 minutes, then add thyme. Add beef broth to pot, scraping the bottom of pan to get the good stuff, bringing soup to a simmer. Reduce heat to keep at a simmer WITH a lid on. Simmer 30 minutes.
3. Preheat oven to 350. Slice baguette and drizzle both sides of slices with olive oil. Sprinkle with salt and pepper. place slices on baking sheet and bake 15 minutes, turning slices over half way through.
4. Once bread is removed, heat oven to BROIL.
5. Taste soup and add salt and pepper if needed (remember the cheese and bread are quite salty). Ladle soup into soup crocks or oven safe bowls. Top soup with 2 slices of bread per bowl (I like to cube the bread first--makes eating it easier), then place a couple slices of cheese on top of bread. place crocks on a baking sheet and put under broiler until cheese is bubbly (only a couple of minutes). Watch closely--it doesn't take long and you don't want it to burn!
serve immediately (careful, it's hot!). can serve extra baguette w/ butter on the side.
4 Tbs. butter
5-6 yellow onions (4-5 if the onions are really big)
1/2 tsp. sugar
1 Tbs. flour
1 tsp. dried thyme (or 2 tsp. fresh)
6 1/2 cups beef broth
1 small baguette
olive oil
salt & pepper
8 oz. swiss cheese (sliced or grated), or gruyere if you want stronger flavor
1. Slice onions into half moons. Melt butter in a large stock pot or a very large skillet over LOW heat. Add onions and sugar to skillet and try to stir onions enough to coat with butter (pan will be very full of onions, but they will shrink down more than half so don't panic). Keep heat on low, and don't cover with a lid. Stir onions every 20 minutes or so. It will take 2 to 3 hours for the onions to cook down and carmelize. It is critical to leave the heat low and to take your time. Don't rush this!
**(If you want to make your own baguettes, now is the time! I used this recipe: http://www.foodnetwork.com/recipes/homemade-french-baguettes.html?soc=sharingpinterest ).
2. When the onions start to brown (carmelize), INCREASE heat to medium, then add the flour and stir to incorporate. Cook for 3 minutes, then add thyme. Add beef broth to pot, scraping the bottom of pan to get the good stuff, bringing soup to a simmer. Reduce heat to keep at a simmer WITH a lid on. Simmer 30 minutes.
3. Preheat oven to 350. Slice baguette and drizzle both sides of slices with olive oil. Sprinkle with salt and pepper. place slices on baking sheet and bake 15 minutes, turning slices over half way through.
4. Once bread is removed, heat oven to BROIL.
5. Taste soup and add salt and pepper if needed (remember the cheese and bread are quite salty). Ladle soup into soup crocks or oven safe bowls. Top soup with 2 slices of bread per bowl (I like to cube the bread first--makes eating it easier), then place a couple slices of cheese on top of bread. place crocks on a baking sheet and put under broiler until cheese is bubbly (only a couple of minutes). Watch closely--it doesn't take long and you don't want it to burn!
serve immediately (careful, it's hot!). can serve extra baguette w/ butter on the side.
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