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| French Onion Soup |
First of all, I would really like to apologize for not posting as much as I should! We ran into some issues down in Colorado and ended up having to move back to Montana. So things have been...........crazy (to say the least!)
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| Onions before. |
Alright..... lets get down to business! For anyone that knows me, they would be shocked to hear that I even considered to make French Onion Soup! Since I can remember, I have hated onions. I'm not sure what it is about them, I think it was the texture of them cooked and I feel like they are overpowering when they are raw. One day out of the blue I really wanted a steak with caramelized onions and mushrooms on top...... to make a long-ish story short; I realized I really like caramelized onions! So I scoured the Internet in hopes to find a decent onion soup recipe that uses caramelized onions. I was shocked to see that most of the recipes out there instruct you to "caramelize" onions for about 10 minutes! ( HA.... that makes me laugh a little on the inside) I'm not sure about anyone else, but theres not a whole lot of caramelizing going on in the first 10 minutes.
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| Onions after (oh so delicious!!!!!) |
* I found the trick to excellent caramelized onions..........PATIENCE! You really do have to go low and slow. I use a combination of a little butter and olive oil, and let the onions do their magic for AT LEAST an hour (stirring occasionally)*
Anyways, back to the soup! I found this recipe on allrecipes.com but really only used it as a guideline.
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| Croutons!!!!! |
French Onion Soup
1/4 c. butter
4 T. olive oil
4 onions, thinly sliced
1 T. all-purpose flour
4 c. (32oz.) beef broth
1/2 c. red wine
2 bay leaves
1 tsp. dried thyme
1 baguette
8 slices of Swiss cheese
Directions:
1. Melt butter in 2 T. olive oil in a 4 quart saucepan. Cook onions on medium low heat for about an hour, stirring occasionally.
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| Almost done!!! |
2. Stir in flour until well blended with onions and pan juices. Add beef broth, red wine, thyme, and bay leaves; heat to boiling. Reduce heat to low, cover and simmer for 20 minutes.
3. Meanwhile, cut about 1/4 of the baguette into cubes. Reserve remaining bread to serve with the soup. Spread cubes on a baking sheet and coat with remaining 2 T. olive oil. Put under a broiler set to high until browned. Set aside and preheat your oven to 425 degrees F (220 degrees C)
4. Ladle soup into four 12 oz. oven-safe bowls. Top with croutons then 2 folded slices of cheese. Place bowls on a cookie sheet for easier handling.
5. Bake for 10 minutes.
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| FINISHED!!! |
