Thursday, July 24, 2008

Clean Out the Fridge French Onion Soup

Today is CSA Co-op Delivery Day, which means that last night was Clean Some Veggies Out Of the Fridge night. I decided to make French Onion Soup. This was my third time making it and the following recipe evolved through some trial and error.

Here's what I used:
2 tbsp veg oil
4 medium onions, peeled and sliced
6 cups broth (any kind)
2 cubes or tsp. beef bouillion (optional, particularly if you're using beef broth)
2/3 c. dry white wine
1 clove garlic
1 loaf French Bread
1 cup grated Gruyere
1 cup grated Mozzarella
4 slices of baby swiss (okay maybe I'm overdoing it on the cheese a bit, but really, isn't it all about the cheese?!)

Here's what I did:
On med-high heat, saute onions in the vegetable oil in a soup pot until they turn brown and start to carmelize. This can take up to 30 minutes.


Add the garlic and saute for another minute or so. Add the white wine and stir well. Add the broth and bouillion. Bring to the soup to a boil, and allow to cook for 5 minutes or so until onions are soft. Distribute soup into 4 oven tolerant bowls. Slice the bread into 3/4" slices and cover the tops of the soup with the bread, breaking it into pieces if necessary so that most of the surface of the soup is covered.


Top the bread with both types of grated cheese (The Gruyere is for flavor, the mozzarella is for stretch). Then cover that with a slice of baby Swiss (to get the bubbly texture on top).

Put the bowls on a cookie sheet and put it under the broiler until the cheese turns brown in spots and bubbles.

With a salad, this is dinner!








1 comment:

mzlaveau said...

You can never have too much cheese... And if you want to be really Francopihle, get some beef bones from the butcher, brown them in your oven, and make the beef stock from them. YUM.