French Onion Soup
"From a website called Dr. Delicious. When I heard the website name, I thought, "Really?" But it's actually the best recipe I've found for this. Even better if you make the French bread fresh that morning."
photo by Tinkerbell
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 14.79 ml butter
- 29.58 ml extra virgin olive oil
- 4 large onions, finely sliced
- 5 garlic cloves
- 4.92 ml sugar
- 2.46 ml dried thyme
- 29.58 ml flour
- 2128.5 ml beef stock
- 118.29 ml dry white wine
- 709.77 ml swiss cheese, grated
- 29.58 ml brandy (optional)
- 1 loaf French bread, sliced and toasted
directions
- In large, heavy-bottomed saucepan, heat butter & olive oil on medium high. Add onions and cook 10-12 minutes until soft and beginning to brown.
- Putting 1 garlic clove aside, finely chop the rest and add to onions. Add sugar and thyme and continue cooking on medium heat for 30-35 minutes until onions are brown, stirring frequently. Sprinkle flour over and stir until well-blended.
- Stir in wine and stock and bring to boil. Skim off foam. Lower heat and simmer 45 minutes. Add brandy if desired.
- Heat broiler. Rub each slice toasted French bread with reserved garlic. Place flameproof soup bowls on cookie sheet and fill 3/4 full with soup. Float a piece of toast in each bowl. Top with grated cheese, dividing evenly. Broil 6 inches from heat for 3-4 minutes until cheese begins to melt and bubble. Serve hot.
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Reviews
-
DS is on spring break from school so I made this soup for a light lunch today. We both really enjoyed it. I loved the aroma of the wine while it simmered. I made the recipe just as stated & it was delicious! Thanks for sharing your recipe, Vicki! Made & enjoyed for Spring 2009 Pick A Chef. -
This soup was very yummy! I've been carmelizing onions for alot of years now and 12 minutes will not be enough time to begin the carmelization process. I let my Mayan Sweets go for about 45 minutes, then added the garlic and sugar, which I think added to the carmelization. I used a full 1/4 cup of flour, (personal taste for thicker soup), and could only find sliced swiss, which worked just as well as grated under the broiler. Fabulous recipe, easy, and DD and boyfriend ate it with gusto! YUM!
RECIPE SUBMITTED BY
I am completely in flux right now. I am hoping to move to NY and pursue a career in medicine. I am a pianist and a teacher, and love to cook and experiment with different things. My boyfriend is an opera singer in Brooklyn, and I hope to join him up there, and learn a lot more about international cuisine than I do in Texas!
I haven't used too many cookbooks since I became addicted to 'Zaar. I find way too many interesting things on here to try, and it's great to have the reviews already there, too, to give some other ideas of additions or changes.
I have also become a big fan of making my own spice rubs and sauces. I generally pull out 10 or 12 things from my cabinet, start smelling them, and then dumping them in as I feel the urge.
I don't really have a favorite dish to cook, though one of my new personal favorites is my Strawberry Pork Tenderloin. I just love when I get to be in the kitchen all day. I have an iPod shuffle that I clip to my apron, and I frequently sing and dance in the kitchen while I cook!
There is a restaurant in Houston called Raffa's, and they are absolutely fab. They make a pork dish with fresh rosemary and a raspberry sauce that was largely inspiration for the Strawberry Pork Tenderloin I love to make. Other than that, I love Chinese take-out in any form, and just found tons of new restaurants in New York that I totally love.
The more I read of people on this site, the bolder I get at trying my own things in the kitchen. I used to be a "recipe only" gal, and followed them to the letter, but am finding it can be much more fun to create your own. The worst that can happen is you make the occasional flop, right?
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