Wednesday, August 17, 2011
French Onion Soup | Recipe | Soup
Mike never gets super excited when he asks what's for dinner and I reply, "Soup and Sandwiches." Somehow this combo became known as lady's luncheon fare. However, if I say "French Dips & French Onion Soup" it is a different story... he's thrilled. Maybe it is the presence of beef, or a soup loaded with onions and topped with cheese that says 'manly meal?'
French Onion Soup couldn't be easier to make. The only prep work is slicing some onions and pouring in various liquids. It is a great quick dinner during the week, but also makes a very elegant first course for a dinner party. This soup freezes nicely. I like to freeze it in individual bowls, then reheat it with French Dip Sandwiches for a very quick dinner.
French Onion Soup
6 cups (3-4 onions) of yellow onions (vidalia, if available), halved and sliced
6 tablespoons of butter
64 oz. of Beef Broth (typically 1 box)
1 cup of red wine (optional)
3 bay leaves
1 teaspoon of fresh thyme leaves (1/2 teaspoon if dry)
1 teaspoon of sea salt
1 teaspoon of sugar (plus more, if desired)
crusty french bread
provolone cheese, sliced
Begin by cooking the onions in the butter in a deep pot on medium heat until they begin to caramelize and turn brown in color. Stir them continuously while they cook to avoid burning. It should take 10 minutes to caramelize the onions. Add beef broth, wine, bay leaves, thyme, salt and sugar. Bring to a simmer and heat for at least 15 minutes. Lower heat.
To serve, ladle soup into an oven proof bowl. Top it with a slice of crusty bread and provolone cheese. Place under the broiler for 1-2 minutes until the cheese becomes bubbly.
French Dip Sandwich. Here is the recipe!