Onion Soup #3, French w/wine+red onions
Source of Recipe
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Recipe Link: www.elise.com/recipes/archives/000222french_onion_soup.php Onion Soup #3, French w/wine
6 large red onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock or chicken stock
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with
...a little grated Parmesan cheese
In a large saucepan, saute the onions in the olive oil on
medium high heat until well browned, but not burned,
about 30 minutes.
Add the sugar about 10 minutes into the process to help
with the carmelization.
Add garlic and saute for 1 minute.
Add the stock, wine, bay leaf, and thyme.
Cover partially and simmer until the
flavors are well blended, about 30 minutes.
Season to taste with salt and pepper.
Discard the bay leaf.
To serve you can either use individual oven proof soup
bowls or one large casserole dish.
Ladle the soup into the bowls/dish.
Cover with the toast and sprinkle with cheese.
Place under the broiler for 10 minutes at 350 degrees F,
or until the cheese bubbles and is slightly browned.
Serve immediately.
Makes 4 - 6 servings.
Notes:
Preparation time is about 1 hour.
The trick to a great French onion soup is starting with
good stock.
French onion soup is usually made with beef stock.
I've made delicious soup with stock from the leftover
rib bones of a rib roast.
Another important element is the proper carmelization
of the onions.
Carmelizing onions takes at least thirty minutes of slow
cooking the onions over medium high heat.
The browning,
or carmelizing, of the onions brings out the sweetness
in them.
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