Real chefs would likely snub this recipe as no beef bones were involved, and the caramelization of the onions is fairly sped up, but it had a true French Onion Soup taste to me, and that's all that matters, I guess.
Onion Soup with Cheese Toasts
2 T. butter
2 T. olive oil
4 pounds onions (about 8), halved and thinly sliced (I mean thin)
4 garlic cloves, thinly sliced
salt and pepper to taste
3 T. Marsala wine
2 cans (14.5 oz. each) low-salt beef broth
2 cans (14.5 oz. each) low-salt chicken broth
In a Dutch oven or soup pot, heat butter and oil over medium heat.
Add onions and garlic; season with salt and pepper.
Cover and cook, stirring occasionally, until onions are soft, 12 to 15 minutes.
Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, about 25 minutes. (If bottom of pot gets too dark, add 1/4 c. water and scrape bottom).
Add wine, and cook until syrupy, several minutes.
Stir in broths, plus 2 c. water.
Season with salt and pepper, to taste, and bring to a simmer.
Serve with Cheese Toasts.
Cheese Toasts
Heat broiler, and set rack four inches from heat.
Place 8 slices French or sourdough baguette on a baking sheet.
Sprinkle 1 cup grated Swiss cheese evenly among slices.
Broil several minutes, until cheese is golden brown.
.
2 T. butter
2 T. olive oil
4 pounds onions (about 8), halved and thinly sliced (I mean thin)
4 garlic cloves, thinly sliced
salt and pepper to taste
3 T. Marsala wine
2 cans (14.5 oz. each) low-salt beef broth
2 cans (14.5 oz. each) low-salt chicken broth
In a Dutch oven or soup pot, heat butter and oil over medium heat.
Add onions and garlic; season with salt and pepper.
Cover and cook, stirring occasionally, until onions are soft, 12 to 15 minutes.
Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, about 25 minutes. (If bottom of pot gets too dark, add 1/4 c. water and scrape bottom).
Add wine, and cook until syrupy, several minutes.
Stir in broths, plus 2 c. water.
Season with salt and pepper, to taste, and bring to a simmer.
Serve with Cheese Toasts.
Cheese Toasts
Heat broiler, and set rack four inches from heat.
Place 8 slices French or sourdough baguette on a baking sheet.
Sprinkle 1 cup grated Swiss cheese evenly among slices.
Broil several minutes, until cheese is golden brown.
.
2 comments:
MMMM, that looks so good on a cold day like today. I'll be trying that soon.
This is my all-time favorite soup. I order it every time I see it on a menu. Now I can make it at home! Thank you!
Post a Comment