Tonight I made one of may favourites, French Onion Soup. It was a little daunting as I was making it for the first time for my fiancé.
These amounts are for 2 bowls of soup.
I started by cutting a couple of small onions in half lengthwise and then in 1/4 inch slices lengthwise to make long strips. You want 400 grams (1 pound) of onion slices.
Melt 15 ml (1 tbsp) butter in a pot over medium heat. Add the onions and 1 ml (1/4 tsp) each salt and sugar. Cover the pot and cook, stirring every minute or so for 20 minutes.
Take the lid off. If there is any liquid in the pot, continue cooking until it evaporates. Reduce the heat to medium low and cook, stirring frequently until the onions take on a golden hue and a fond forms on the bottom of the pan. Add 1 ml (1/4 tsp) of dried thyme and a bay leaf. Cook, stirring for one minute. Add 50 ml (1/4 cup) consomme and stir up any brown bits.
Add another 480 ml (2 cups) consome. Bring the soup to a boil and then reduce to simmer for 30 minutes. Put the soup in two oven proof bowls and float toasted slices of baguette on top. Grate a generous amount of gruyere over the top and sprinkle a spoonfull of parmesan on top of the gruyere.
Put the bowls under the broiler until the cheese is bubbly and gets a golden crust.
We served it with a grilled tomato and cheese sandwich.
The verdict: I love this soup. The long cook for the onions make them sweet and full flavoured. The best part, The Woman of My Dreams liked it, too.
Disco
These amounts are for 2 bowls of soup.
I started by cutting a couple of small onions in half lengthwise and then in 1/4 inch slices lengthwise to make long strips. You want 400 grams (1 pound) of onion slices.
Melt 15 ml (1 tbsp) butter in a pot over medium heat. Add the onions and 1 ml (1/4 tsp) each salt and sugar. Cover the pot and cook, stirring every minute or so for 20 minutes.
Take the lid off. If there is any liquid in the pot, continue cooking until it evaporates. Reduce the heat to medium low and cook, stirring frequently until the onions take on a golden hue and a fond forms on the bottom of the pan. Add 1 ml (1/4 tsp) of dried thyme and a bay leaf. Cook, stirring for one minute. Add 50 ml (1/4 cup) consomme and stir up any brown bits.
Add another 480 ml (2 cups) consome. Bring the soup to a boil and then reduce to simmer for 30 minutes. Put the soup in two oven proof bowls and float toasted slices of baguette on top. Grate a generous amount of gruyere over the top and sprinkle a spoonfull of parmesan on top of the gruyere.
Put the bowls under the broiler until the cheese is bubbly and gets a golden crust.
We served it with a grilled tomato and cheese sandwich.
The verdict: I love this soup. The long cook for the onions make them sweet and full flavoured. The best part, The Woman of My Dreams liked it, too.
Disco
