Tuesday, March 15, 2011

French Onion Soup

Sometimes there isn't much to say about a recipe...caramelized onions, toasted sourdough and gooey melted gruyere, how could you possibly go wrong? It's hot and comforting, bursting with flavor and fun to eat!
Serves 4

1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced and slices cut in half
6 garlic cloves, sliced
1 teaspoon chopped fresh thyme
2 teaspoons balsamic vinegar
1/2 cup dry white wine or red wine
6 cups beef broth
1 teaspoon Dijon mustard
salt and black pepper to taste
4 sourdough bread slices (or baguette slices), toasted
1 cup grated swiss cheese (or gruyere, emmental or comte)
1/2 cup grated parmesan

1.      Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 1 ½ hours.
2.      Add thyme and balsamic vinegar and cook for 2-3 minutes.
3.      Add wine and simmer until reduced to glaze, about 3 minutes.
4.      Stir in broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
5.      Preheat broiler. Ladle soup into broiler-proof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

adapted from Eleanor Moscatel: Sixth Arrondissement, Paris
slicing onions
sliced onions before caramelizing
caramelized onions
adding balsamic vinegar and thyme
ready to ladle into the bowl (make sure it's ovenproof)
sourdough bread
topped with sourdough
I was pressed for time and didn't toast mine (I know,
shame on me). It was still good, but it really is better toasted.
soup's on! (I sprinkled the top with a few more thyme leaves)


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