Side Pannel
Tasty French Onion Soup
Tasty French Onion Soup
- Recipe Submitted by Healthy Recipes on 05/03/2011
Category: French, Soups, Inexpensive
Ingredients List
- 6 medium onions, 4 sliced, 2 diced. Use a variety - I suggest using 2 red, 2 white and 2 sweet.
- 2 green onions, sliced thin
- bacon fat (to cook)
- 1 garlic clove, sliced thin
- 750 mL (25 oz) Belgian style beer
- 4 cups beef broth (32 oz)
- 1 1/4 cups good quality red wine
- 1 tsp celery seed
- pinch of thyme
- 1 bay leaf
- 1 loaf French bread
- 2 cups grated gruyere or emmental cheese
- 1 cup grated good quality parmesan
Directions
The soup takes quite a bit of time to make, but tastes delicious! So worth it!!!
Directions:
Begin by caramelizing the four sliced onions. To do this, heat bacon fat in large saucepan over medium until shimmering. Add onions and toss to coat. Lightly salt to sweat out the water, and, stir often. This first stem may take you up to two hours, if not more to do.
Add the green onion and garlic in the last 10-15 minutes of this process so the garlic doesn”™t burn and become bitter.
Add the Belgian beer and deglaze the bottom of the pan, scraping up all the yummy brown bits. Turning the heat up to medium high, reduce the beer to half. Once beer is reduced, add the wine, broth, celery seeds, thyme, and diced onion. Bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes.
Preheat the broiler. Slice bread to about ¼ inch thick. Place soup in bowls, top with bread and cover with a handful of gruyere/emmental, and some of the parmesan. Set bowls on a cookie sheet and broil until cheese is desired brown and melty.
Serve hot.
Photo by Rick everystockphoto.com
Directions:
Begin by caramelizing the four sliced onions. To do this, heat bacon fat in large saucepan over medium until shimmering. Add onions and toss to coat. Lightly salt to sweat out the water, and, stir often. This first stem may take you up to two hours, if not more to do.
Add the green onion and garlic in the last 10-15 minutes of this process so the garlic doesn”™t burn and become bitter.
Add the Belgian beer and deglaze the bottom of the pan, scraping up all the yummy brown bits. Turning the heat up to medium high, reduce the beer to half. Once beer is reduced, add the wine, broth, celery seeds, thyme, and diced onion. Bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes.
Preheat the broiler. Slice bread to about ¼ inch thick. Place soup in bowls, top with bread and cover with a handful of gruyere/emmental, and some of the parmesan. Set bowls on a cookie sheet and broil until cheese is desired brown and melty.
Serve hot.
Photo by Rick everystockphoto.com
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