French Onion Soup
Source of Recipe
RBT @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fat & Veggies ~ So simple and so good!
List of Ingredients
2 onions very finely sliced
2 tablespoons butter
4 cans beef broth
1/2 teaspoon thyme
1 teaspoon black pepper
1 teaspoon salt (check saltiness of broth first)
2 cups Gruyere cheese, shredded
Deb's additions:
1 tablespoon Worchestershire Sauce
1/2 - 1 teaspoon celery seed
Recipe
Heat stock pot over med heat; melt butter and saute onions until soft, about 15 minutes. Add 1/2 can of beef broth and continue to cook until the onions have absorbed the broth. The onions should now look almost clear and brownish in color. Stir in the remaining broth and all seasonings. Simmer for 20 minutes. Ladle soup in oven-proof soup bowls and sprinkle on shredded Gruyere cheese (I use ALOT of cheese but use to your taste). Place oven-proof soup bowls under the broiler and broil until cheese is totally melted but not browned.
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* Deb's notes: I make this soup all the time - we absolutely love it. We simply stir in shredded cheese (I've never tried the Gruyere) and let the heat of the soup melt it. We've tried floating a sliced portabello mushroom, etc. to hold up the cheese and just prefer to stir in some cheese and call it good. I always use sweet onions. I use Swanson's beef broth. I quarter the onions (they're the jumbo sweets) and slice them using the food processor.
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