Tuesday, January 11, 2011

French Onion Soup {so good I could cry}

I love onions - really I do. But after the incident as I like to refer to this recipe: Orange Coriander Chicken with Red Onions I have yet to attempt to cook with one of my favorite foods in anything but minuscule portions since May of last year. It was that traumatic. But when I saw this recipe for French Onion Soup my taste buds told my tears to put on their big girl panties and find a way to cut up onions with out crying.

So I scoured the internet for the best tips on how to cut onions without all the water works. You could try any one or a combination of these: Use a very sharp knife. Chill onions in freezer before cutting.Cut the onion near running water or a pot of steaming water. Soak the onion in water before cutting. Breathe through your mouth when cutting. Light a candle right next to cutting board. Chew gum or bread while cutting.

Or you could just do what I did: chop fast, cry a little and get back to making a really good soup. Just tell yourself like I did that tears are like love - they make a recipe taste better.

French Onion Soup
{Elise} @ Simply Recipes

6 large red or yellow onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock, chicken stock, or a combination of the two.
1/2 cup of dry vermouth or dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted bread
1 1/2 cups of grated Swiss Gruyere

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.


2 Add garlic and sauté 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. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.


Hubby and I thoroughly enjoyed this soup but we were worried about whether the kids would even taste it. We thought kids were going to have a fit when they see that this is onion soup...but the boys ate it with encouragement while Maddy completely ignored her bowl. 

She is going though one of those eat like a bird phases.


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1 comment:

  1. mmm....I LOVE French Onion soup. I'm always on a quest for finding who serves the best bowl. Perhaps I'll just have to give this a try one of these days!


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