Soups forum: Fabulous French Onion Soup

Views: 27, Replies: 1 » Jump to the end
ImageKatg
Feb 25, 2010 9:41 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
French Onion Goodness

Thumb of 2010-10-12/Katg/aff82e

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

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)

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!

Here’s a photo of the soup – We just had this with some nice cold Mortedella/Cream Cheese and roasted pepper sandwiches! So good!



[Last edited Oct 12, 2010 12:28 AM CST]
Quote | Post #78460 (1)
ImageKatg
Feb 25, 2010 9:45 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Here's the various ingredients...It really is good! The Sandwich is just a nice bun spead with herbed cream cheese, Mortadella with pistachio nuts (Boars Head) and a roasted red pepper.

Thumbnail by Katg

« Back to the top
« Cubits.org homepage
« La Cucina di Kat cubit homepage
« Soups forum

You must first create a username and login before you can reply to this thread.

La Cucina di Kat

Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

» Home
» Forums
» Articles
» Pages
» Database

Cubit owner: Katg