My French Onion Soup
List of Ingredients
I rarely made an onion soup I was happy with until I lucked into this. Having several pounds of Vidalia onions on hand and getting ready to leave on vacation forced me to do something with the onions. The results were really good.
5 pounds sweet onions, Vidalia or Texas Sweets, for example, sliced 1/4-inch thick
1-2 tablespoons olive oil
homemade beef stock [See My Brown Stock in this section]
French bread, sliced
Parmesan cheese, freshly grated
Provolone cheese, sliced
Recipe
Caramelize onions in a crockpot. Place a little oil in the bottom of the pot and add onions. These cook down significantly, so fill the crockpot fairly full. Sprinkle a little brown sugar on top, if desired (I don't). Cook on HIGH 1 hour. Reduce heat to LOW and cook an additional 24-36 hours!
Allow 1-1 1/2 cups stock per serving. Allow 1/2-3/4 cup onions per serving.
Bring stock to a boil. Add onions. Simmer about 30 minutes. Taste for seasoning.
Toast slices of French bread. Place 1 slice toast in each bowl. Place Provolone cheese (1/2 slice will usually do) on top of toast. Cover with soup. Sprinkle Parmesan cheese on top.
Bake at 350 degrees for 8 minutes or until cheese has melted. Serve immediately.
Note: Fresh mozzarella may be used instead of Provolone. A little wine, some fresh herbs, or a squeeze of tomato paste (from a tube) may be added, if desired.
Remaining caramelized onions may be frozen.
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