Thursday, September 8, 2011

Soup of the Week: French Onion

French Onion Soup

This French Onion Soup would be good for a meatless Monday meal or when you want something to warm you up.

So simple, so delicious!

To create a successful French onion soup, you need to be sure to
  • Use ordinary onions, not sweet onions (i.e., not Vidalia or Mayan)
  • Carmelize the onions, low and slow, until they are golden brown  -- don't be in a hurry
What you will need is

a 2 lb. bag of yellow or white cooking onions for the best flavor.

French Onion Soup
(adapted from Classic Home Cooking)

Serves 4 for a meal or 8 as a first course

3 T. butter
1/4 cup oil (canola, olive or safflower)
2 pounds onions, thinly sliced
1 T. sugar
1/4 cup flour
4 to 7 cups  of beef stock (depending on how thick you like your soup)
salt and pepper
8 slices of rustic or French bread
8 slices of Gruyere cheese, sliced thin  (Cheddar works well too)

The slicing of the onions takes time, so give yourself 15 minutes to prep the onions.

Melt the butter and oil in a heavy soup pot.   Toss the onions in the oil and cook until soft, then sprinkle them with 1 T. of sugar,
stir and cook, low and slow, until the onions caramelize, for a total of about 20 to 30 minutes.  You know they are done when they are golden brown.
Sprinkle the flour into the pot, and cook, stirring constantly, for 1 -2 minutes.

Gradually stir in the stock and bring to a boil.  Add salt and pepper to taste,

cover the pan, and simmer, stirring occasionally, for 35 minutes.

Toast the bread and then melt the cheese on top to create a Gruyere crouton.

Taste the soup for seasoning, then ladle into warmed bowls.  Float a Gruyere crouton on top and serve immediately.


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