YumYum Divas YumYum Recipes: Scrumptious French Onion Soup, contributed by katg

Contributed by: katg

Note from the Diva

I just love good French Onion Soup and this recipe is pretty simple. You can use canned beef broth but just jazz it up a bit as it is usually thin and needs a little more flavor. I use different cheeses all the time, so whatever you have on hand is probably good, but I really do like Gruyere. Bear with me on the measurements as this recipe is coming from memory right now and I'm estimating! hehe Here’s a photo of the soup – We just had this with some nice cold Mortedella/Cream Cheese and roasted pepper sandwiches! So good!

List of Ingredients

1/4 cup of butter 1 tablespoons Olive Oil 4 Cups of sliced onions 2 Stalks of chopped celery 2 cloves of minced garlic 1 ½ quarts of Beef Broth ½ teaspoon thyme ½ teaspoon rosemay A few sprigs of Parsley chopped fine Salt Pepper 4 Slices of French Bread 1 cup of grated Gruyere ½ cup of grated cheddar ½ cup of grated Pamesano Reggiano 2 Tablespoons of Dry Sherry (optional)

Preparation

In a small stock pot, melt your butter and add your olive oil. Add the onions and sautee until they are translucent. Keep stirring them to ensure they don’t burn. Add the celery and garlic and cook for about 5 more minutes. Add your Beef Broth, rosemary, thyme and parsley. Season with the Salt and pepper to taste and simmer for about 30 minutes occasionally stirring. Heat your oven broiler. Ladle the soup into ovenproof or earthenware bowls – Lay a slice of bread on top and divide the cheese over the bread (this recipe is for 4 bowls) . Place the bowls on a sheet and broil them in the oven until the cheese gets all lovely, bubbly and slightly brown! . Note For Beef Broth – I use either prime rib bones or Beef Neck bones which I find give such a good beef flavor. I brown them first in a stockpot in a bit of oil then cover them with water (with about 2” more that the level of bones). Add a couple of whole onions chopped in half, a couple stalks of celery, about 4 cloves of Garlic and handful of parsley and a bay leaf. I just let this simmer for about 2-3 hours until the broth is tasty, I then strain it all out and save some of the meat pieces to add back into the soup!

Number of Servings: 4 Servings

Cookbook Category
Soup-Hot

Special Equipment Needed: Broiler

General Cooking/Prep Method
Broil
Saute
Simmer

Recipe Type - Categories
French Cuisine

Extra Features of Recipe
Difficulty Level-Moderate

Tested & Approved Recipe
Yes!

(Image by TwinLakesChef)
"Preparation Steps"
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