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Monday, March 08, 2010

Last Week's Weekly Recipes: French Onion Soup

French Onion Soup

2 tablespoons olive oil
2 tablespoons butter
6 onions, peeled and thinly sliced
2 teaspoons dried thyme
8 cups beef stock (those boxed broths will work as well)
2 cups red wine
1/2 cup dry sherry
salt & pepper, to taste

Shredded Swiss cheese (Gruyere is best, but whatever you like will do)
Freshly grated parmesan cheese
Toasted slices of French bread

Heat olive oil and butter in a large soup pot. Add the onions and thyme and stir well. Cook over medium low heat, for at least 20 minutes (I paid more attention to how long I take, and it was more like 45 minutes), stirring regularly. When the onions are very caramelized, but not burned, add in the stock and wine and bring to a boil. Reduce heat and simmer, partially covered, for another 25 to 30 minutes (again, paid more attention to time tonight). Taste for salt and pepper and to adjust seasoning. Stir in the sherry before serving.

Serve by putting a mix of the cheese in the bottom of the bowl, ladling in some soup, putting a slice of toasted bread and some more cheese sprinkled over that. If you wish to serve with the melty cheese, make sure you have oven proof soup bowls and cover the crouton and soup generously with the cheese and put under the broiler for five minutes.

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