French Onion Soup
A tasty soup, not many ingredients, worth the effort...serves 4.
Ingredients
3 Tbsp butter
3 Tbsp oil
5-6 large onions, peeled and thinly sliced
salt
The salt helps bring the moisture out of the onions. It will help them cook down and brown up a little bit faster, so you get a nicer, deeper, browner flavour.
The Soup
1/2 cup brandy or dark rum
3 sprigs fresh thyme
6 cups homemade chicken broth
salt & pepper, to taste
4 slices of multi-grain bread cut into croton-size chunks
2 cups of Swiss, Gruyere, Emmenthal, or Jarlsburg cheese, grated
Directions
Add the butter, oil, onions and a pinch or two of salt into a large soup pot.
Cover with a tight fitting lid and let the onions soften over a medium heat for about 10 minutes.
When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize the onions, stirring frequently. This will take about one hour.
When the onions are a deep golden colour and have shrunk dramatically, add the brandy or rum, thyme and broth.
Season with salt and pepper and let simmer for 30 minutes.
Preheat the oven broiler. Ladle the soup into onion soup or ovenproof bowls; add croton-size chunks, sprinkle evenly with the cheese and place bowls onto a baking sheet then under the broiler.
Broil until the soup is bubbling and the cheese is golden brown.
Enjoy!
Original recipe: https://chefmichaelsmith.com/recipe/french-onion-soup/
A tasty soup, not many ingredients, worth the effort...serves 4.
Ingredients
3 Tbsp butter
3 Tbsp oil
5-6 large onions, peeled and thinly sliced
salt
The salt helps bring the moisture out of the onions. It will help them cook down and brown up a little bit faster, so you get a nicer, deeper, browner flavour.
The Soup
1/2 cup brandy or dark rum
3 sprigs fresh thyme
6 cups homemade chicken broth
salt & pepper, to taste
4 slices of multi-grain bread cut into croton-size chunks
2 cups of Swiss, Gruyere, Emmenthal, or Jarlsburg cheese, grated
Directions
Add the butter, oil, onions and a pinch or two of salt into a large soup pot.
Cover with a tight fitting lid and let the onions soften over a medium heat for about 10 minutes.
When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize the onions, stirring frequently. This will take about one hour.
When the onions are a deep golden colour and have shrunk dramatically, add the brandy or rum, thyme and broth.
Season with salt and pepper and let simmer for 30 minutes.
Preheat the oven broiler. Ladle the soup into onion soup or ovenproof bowls; add croton-size chunks, sprinkle evenly with the cheese and place bowls onto a baking sheet then under the broiler.
Broil until the soup is bubbling and the cheese is golden brown.
Enjoy!
Original recipe: https://chefmichaelsmith.com/recipe/french-onion-soup/
