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French Onion Soup With Cheesy Garlic Croutons
French Onion Soup With Cheesy Garlic Croutons
- Recipe Submitted by Healthy Recipes on 01/30/2012
Category: Onions, One-Dish Meal, French, Soups
Ingredients List
- 1/8 cup extra-virgin olive oil
- 2 pounds beef shoulder (or oxtail), cut into 1- or 2-inch pieces
- Salt and pepper, to taste
- 4 medium onions, one of them coarsely chopped, the other 3 peeled and thinly sliced lengthwise
- 2 celery stalks, chopped
- 2 medium carrots, peeled and chopped
- Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
- 1/2 stick unsalted butter
- Black pepper
- 1/2 cup port wine
- Lemon juice, to taste
- 4 ounces baguette loaf, cut into 1/2-inch-thick slices
- 1 garlic clove, halved
- 4 ounces Fontina or Gruyere cheese, grated
Directions
1. In a large Dutch oven heat the oil over high heat. Add the beef shoulder in a single layer, and sear until the undersides are brown (do not turn). Work in batches, if necessary to avoid crowding the pan. Season generously with salt and pepper, transfer to a plate and set aside.
2. Add the coarsely chopped onion, celery, carrots, bouquet garni to the pot. Lower heat to medium and cook, stirring occasionally, until the vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 4 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
3. Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve, Discard the solids while keeping the broth.
4. Melt butter in the bottom of a Dutch oven over medium heat. Add the 3 remaining onions and cook them until caramelized and golden-brown, approx. 1 hour. Season with teaspoon salt and black pepper. Pour in the port wine and cook, scraping up any browned bits from the bottom of the pan, for about 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice.
5. While the broth simmers, preheat the oven to broil. Arrange the bread slices on a baking sheet and place under the broiler for 1 minute. Remove the bread from the broiler and rub the garlic halves over the surface of the bread.
6. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Serve hot!
2. Add the coarsely chopped onion, celery, carrots, bouquet garni to the pot. Lower heat to medium and cook, stirring occasionally, until the vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 4 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
3. Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve, Discard the solids while keeping the broth.
4. Melt butter in the bottom of a Dutch oven over medium heat. Add the 3 remaining onions and cook them until caramelized and golden-brown, approx. 1 hour. Season with teaspoon salt and black pepper. Pour in the port wine and cook, scraping up any browned bits from the bottom of the pan, for about 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice.
5. While the broth simmers, preheat the oven to broil. Arrange the bread slices on a baking sheet and place under the broiler for 1 minute. Remove the bread from the broiler and rub the garlic halves over the surface of the bread.
6. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Serve hot!
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