Easier French Onion Soup
Source of Recipe
Cook's Illustrated
Recipe Introduction
If you find yourself in a real pinch with no bread in the house, a box of unflavored croutons makes an OK substitution for the toasted baguette.
List of Ingredients
1/2 cup (1 stick) unsalted butter
2 large Spanish onions, thinly sliced (about 6 cups)
1 tablespoon brown sugar
2 (14-ounce) cans low-sodium beef broth
3 1/2 cups water
1 tablespoon Worcestershire sauce
1 stalk celery, chopped
2 bay leaves
1 sprig fresh thyme or 1/2 teaspoon dried thyme
8 sprigs parsley
1/4 cup dry white wine, optional
2 tablespoons flour
1 tablespoon red wine vinegar
6 slices baguette or other bread, toasted
1/2 pound (about 2 cups) shredded Swiss cheese, preferably Gruyere
1/4 pound (about 1 cup) shredded provolone cheese
6 tablespoons shredded Parmesan cheese
Recipe
In a 5-quart soup pot or Dutch oven, heat butter until foamy. Add onions,
tossing in butter to coat onions. Lower heat. Sprinkle brown sugar over
onions. Cook onions over moderate heat about 25 minutes until lightly light
golden brown and caramelized.
Meanwhile in another pot, combine beef broth, water, Worcestershire sauce,
celery, bay leaf, thyme and parsley. Bring to a boil, reduce heat and simmer
while onions finish cooking.
Increase heat under onions and add wine. Cook until evaporated. Sprinkle
flour over onions. Immediately add broth mixture, straining out solids.
Simmer 15 minutes longer to meld flavors. Add red wine vinegar. (This soup
can be prepared up to this point 1 or 2 days ahead or even frozen for a
month.)
Preheat broiler. Divide soup into 6 individual heatproof bowls. Place a
toasted baguette on each bowl of soup. Top baguette with a mix of the three
cheeses. Place the bowls on a baking sheet and place under the broiler for 3
to 5 minutes, or until the cheese is melted, bubbling and a little
blistered. Serve.
Makes 6 servings.
Per serving: fats, 35 grams (60% of calories); calories, 525; cholesterol,
95 milligrams; carbohydrate, 29 grams; fiber, 3 grams; protein, 24 grams;
sodium, 583 milligrams
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