Sunday, January 3, 2010
French Onion Soup
I know that I am a weirdo but this soup is a romantic soup to me. Can't explain it. It is dark and delicious. Maybe it is the wine flavor that I love:)
I made this for Valentines day 2009 and I almost chopped the entire tip of my finger off, even went right through the nail. EEWWWW But I survived, still have my finger... all ended well. In fact, I am sure it was this soup that made it all better. Just be careful with the baguette and serrated knife. And if someone is calling your name as you are slicing the bread, DON'T LOOK!
So now that y'all are ready to eat after that delicious story let get cookin'.
French Onion Soup
(From Pioneer Woman cooks blog)
1 stick Butter
4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
1 cup Dry White Wine if using Cooking wine, season to taste.
4 cups Low Sodium Chicken Broth
4 cups Beef Broth
2 cloves Minced Garlic
Several Thick Slices Of French Bread Or Baguette
Swiss or Provolone cheese, 1 oz or so...to melt on top
Preheat oven to 400 degrees.
Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.
Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.
Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.
*** Since I am Mormon and a recovering alcoholic (just kidding) I don't have real wine around my house. (Scared the kids will drive me to drink and I wont be able to stop... no joke). I do use cooking wine and that works Ok in most recipes. But you have to be careful about the salt in cooking wines. I bought some non-alcoholic wine that works awesome in this one, but I ran out.
I am making it with Cooking wine for the first time today. I will let you know how it turns out. I should have gotten low sodium beef broth.