Tuesday, October 27, 2009

french onion soup

It's a tad chilly and very rainy outside. A good day for french onion soup. A word of advice. Don't grate the gruyere too early in the process or you might snack it down to nothing and have to grate again. I speak from experience.

French Onion Soup

6 large yellow onions, peeled and thinly sliced
1 T olive oil and 1 T butter
1/2 t. sugar
2 cloves garlic, minced
8 cups of beef stock
1/2 c. dry vermouth or dry white wine
1 bay leaf
1/4. t. dry thyme
salt and pepper
french bread, sliced and brushed with olive oil and toasted
1 1/2 c. grated swiss gruyere

  1. In a large saucepan, saute the onions in the olive oil and butter on medium high heat until well browned, but not burned, about 30-40 minutes or longer if needed. Add the sugar about 10 minutes into the process to help with the carmelization.
  2. Add garlic and saute for 1 minute. Add the stock, vermouth or 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.
  3. To serve you can either use individual oven proof soup bowls or one large casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees or until the cheese bubbles and is slightly browned.

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