33 minutes ago
Tuesday, October 27, 2009
This onion soup won't make you cry because you're sad, but will make you cry if you are like me, and bawl your eyes out when you are slicing onions!
I have to wear sunglasses when slicing so many onions, I can't stand it!
This is an easy, delicious way to prepare a French classic, Soupe à L'oignon Gratinée.
French Onion Soup:
5 yellow onions, sliced thin
5 cups of beef or veal stock (I use Swanson Low Sodium brand in a box)
2 sprigs of fresh thyme
1 teaspoon sugar
salt & pepper
toasted croutons, from a baguette
grated Gruyere cheese for the topping
In a large Dutch Oven, heat your butter on low heat and add your sliced onions to the pot.
Add the sugar, salt and pepper to the onions.
Cover the pot and sweat the onions on very low heat for about 25 minutes.
Keep an eye on them, stirring them, and making sure they are not browning.
The onions will reduce by about half.
Now add your thyme sprigs, beef or veal stock and bring to a boil.
Lower the heat and simmer, uncovered for about 1 hour.
Ladle into ovenproof bowls and add the toasted crouton/bread slice to the top of the soup and sprinkle grated Gruyere cheese on top (Swiss cheese is fine too).
Bake at 450F for about 10 minutes, until cheese is bubbly and melted. You can also put under the broiler, but be careful not to burn the tops.
This soup has a sweet, buttery flavor and the nutty Gruyere makes it so wonderful.
The perfect winter food.
Makes 4 hearty servings.
Even though it's been in the 30's at night, my thyme in the garden is still flowering!