Sunday, February 28, 2010

French Onion Soup Round 4

My husband loves French Onion Soup and I love my husband so I have been trying different recipes to find the "perfect recipe".  It is all just a matter of preference to what you really want in your soup. After using 1/4 of a cup of chopped garlic in todays recipe, I am not sure if anyone will want to be close to me at the gym tomorrow. Todays recipe was really good! It had the right balance of wine, caramelized onions, garlic and broth. I think one of the keys is to really cook the onion over low for40 minutes. They should be a dark, rich color. I found the recipe from Cuisine at Home Splendid Soups.

Sweat in Olive Oil and butter then caramelize:
2 yellow onions and 2 red onions sliced thin
1/4 cup chopped garlic
2 TBS Olive Oil
1/4 cup butter
Add And Reduce:
1 cup dry wine
1/3 cup dry sherry
Stir In: Add and Simmer
3TBS flour
3 Cups Beef  Broth
3 Cups Chicken Broth
1 TBS thyme
salt and pepper to taste
8 slice french bread
1 cup gruyere cheese
1/2 cup parmesan
Sweat onion and garlic in oil and butter for 40 minutes. Add wine and sherry, cook until wine evaporates, stirring often.
Stir in flour and cook 1 minute. Add broths, thyme, salt and pepper: bring to simmer and cook another 10 minutes.
Toast bread under broiler. Ladle soup into bowls, arrange on baking sheet and then top with bread and then cheese. Broil another 1-2 minutes or until cheese melts. Enjoy!

2 comments:

Jeni said...

Of course you even have the perfect kind of bowl for french onion soup. It looks so warm yummy and gooey.

Sarah said...

Hey Susy! Looks super yummy! =) French Onion Soup is one of our favorites too! The recipe looks a lot like the one we use =) I've also found that if you add a little bit of roast beef (or any bit of extra beef you may have) in the pot, it gives it an even richer, beefy flavor. Love ya! =)