Monday, October 24, 2011
French Onion Soup
French onion soup has always been a favorite of mine. It's the perfect dish for fall. Warm, comforting and rich.
When making this, you might feel like you're slicing an insane amount of onion. I use a 6-quart stockpot when preparing this recipe, and the onions nearly fill it to the top. However, a half hour of careful care and steady heat reduces them to just enough to cover the bottom of the pot. It's almost magic. I always make a point of cooking the onions a tad more than I think I should. Short of blasting the heat, it's hard to overdo the onions, but it's very easy to underdo them. No one wants crunchy onions in their soup. Trust me.
The biggest change I made to the original recipe was leaving out the red wine. I never have it on hand, and it's too expensive to justify buying just for soup. Plus, I don't like it. While the recipe calls for vidalia and red onion, feel free to use any jumbo yellow onion in their place (often the yellow onions are the cheapest).
FRENCH ONION SOUP
4 tbsp butter
1 tsp salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
3 15oz can chicken broth
1 15oz can beef broth
1 tbsp Worcestershire sauce
2 dried bay leaves
1 tbsp balsamic vinegar
8oz swiss cheese, shredded
1 baguette, store bought or make your own
1. In a large stock pot, melt butter over medium-high heat. Add in the onions and salt. Cook the onions, stirring often, for about 30 minutes, or until your onions are caramelized, dark golden brown in color, and syrupy.
2. Pour into the chicken broth and beef broth into the stock pot. Stir in the Worcestershire sauce. Season with a bit of pepper (unless you used a low sodium broth, you probably don't need to add salt). Add in the bay leaves. Scrape the bottom of the pot to loosen up any caramelized bits. Cover the pot and simmer on medium for about 20 minutes.
3. Fish bay leaves from pot and stir in balsamic vinegar. Place a piece of baguette in each soup bowl (you can get 6-10 servings from this recipe). Ladle soup over bread and then top with some of the cheese. Heat bowls under the broiler until the cheese bubbles and browns. Wait a minute or two for bowl to cool down some before serving.
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper, Foodie Friday, Sweet Tooth Friday, Sweets for a Saturday