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French Onion Soup

For a gourmet soup, just how the French love it, try this mouth-watering onion soup recipe. The preparation time is only 10 minutes and this recipe will serve 4-6 people. For more delicious soups, visit http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-sensational-soup-recipes-from-around-the-world

What you’ll need

6 large onions, red or yellow (peeled and sliced thinly)

2 tablespoons butter

4 tablespoons olive oil

1 teaspoon sugar

Salt

2 garlic cloves, minced

2 bay leaves

½ cup dry vermouth or dry white wine

8 cups beef stock

½ teaspoon ground black pepper

4 teaspoons fresh thyme

8-inch French baguette

2 tablespoons brandy

1 ½ cups grated Swiss Gruyere

Parmesan

Method

To caramelize the onions – take a 6-quart pot and pour in 3 tablespoons olive oil. Heat on a medium heat and then add the onions and thoroughly toss in the oil.

Stir the onions frequently for about 20 mins until they have softened.

Raise the heat to medium-high and add in another tablespoon of olive oil and the butter and continue to stir. Cook until the onions begin to brown for about a further 15 minutes.

Add in the sugar and 1 teaspoon of salt and cook for a further 15 minutes. Stir in the garlic and continue cooking for another minute.

Pour in the dry white wine or vermouth and scrape up any browned bits stuck to the bottom or side of pot.

Throw in the stock, thyme and bay leaves for seasoning and allow to simmer. Cover up the pot and decrease the heat to allow soup to keep a low simmer. Do this for about 30 minutes.

As the soup simmers, line a baking sheet with parchment paper or foil. Preheat your oven to 450 degrees F.

Slice up the baguette and brush will olive oil. Place on the sheet and into the top 1/3 of the oven for about 5 minutes until lightly toasted. Remove from the oven and turn slices over. Add some Gruyere and Parmesan cheese to each slice, return to the oven and bake until cheese is bubbling and slightly browned on top.

After the 30 minutes of soup simmering time, add in salt and pepper to taste, add the brandy if you want to (this is optional) and remove the bay leaves.

Portion out the soup into individual bowls or a casserole dish and cover with the cheesy toast. Add a further sprinkle of cheese over the top.

Place the bowls or casserole dish into a broiler for 10 minutes on 350 degrees F until the cheese is deliciously bubbling.

 

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