Friday, November 11, 2011

French Onion Soup

Isn't it romantic? On a moonlight night, she'll cook me onion soup.....

It's a soup day in the Big O. So here is my version of a quick easy French Onion. Make sure you have some toasted bread rounds and good melting cheese. When you are ready to eat, the broiler has to be hot and ready to go!

It does not get much better than this...

3 to 4 medium yellow onions sliced thin.
2 tbls of olive oil
1 clove of garlic, minced
1 tbl butter
2 t dried thyme
1 can of beef broth, 2 cans of water
1 can of beef consume
1 pkg vegetable bullion concentrate (Swanson's)
salt and pepper
3/4 c red wine

In a large saucepan, heat the olive oil and start cooking the onions over medium heat. As they begin to soften, add a sprinkling of salt. Cook till translucent and starting to caramelize. I added a tbl of butter to help browning a bit. Add the minced garlic and thyme. Pour in the red wine and scrape up any brown bits from the pan. Add the broths and concentrate. Add 2 cans of water. Allow to come to a boil then lower heat to simmer. Taste and adjust salt and pepper. Allow to simmer slowly for 20 minutes or more. I added a tbls of Kitchen Bouquet to enhance the color a bit. Start the broiler. Get the soup nice and hot then ladle into oven proof bowls. Top with toasted bread rounds and cheese and broil till the cheese bubbles. Enjoy.

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