Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, January 17, 2008

Onion Soup with Cheese Toasts

Onion Soup is a dish that I have frequently enjoyed while dining out. What is it about that salty broth and rich cheesy bread that is such a good combination? It is definitely a dish that I never considered making for myself, but one of the recent editions of Everyday Food had a recipe that seemed very manageable. And since the recipe calls for putting the cheese on the bread instead of on the bowl, I could manage without any special equipment (serving crocks). Though this soup tastes complex, the recipe is not. It's very easily done on a week night, with the total time involved being 1 hour. I altered the recipe a tad, to suit my taste. The original recipe called for1/2 c. Marsala or port wine and I thought that would be too strong for the children. Two out of four enjoyed it -- the other two ate canned tomato soup. Go figure.

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.



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2 comments:

Barb, sfo said...

MMMM, that looks so good on a cold day like today. I'll be trying that soon.

Devin said...

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!