Anyone else love French Onion Soup? I found this 2-day recipe (its not that hard, but is a little time consuming...BUT - it tasted so good, you CAN eat it the same day). Anyway, I HAVE to share it. (if you need the original, let me know and Ill email it to you). Here is my summary: 2 day onion soup 6 large onions (yellow and red) (over do it rather than under-do it, they really shrink) cut the onions from root to tip into small slices.) 3T butter Kosher Salt Beef Stock 1 C red Wine Bay leaf (thyme, parsley, sage etc) French Bread (sliced and toasted to put in the individual soup bowls) (can do this on day two) Cheese (mozzarella, gruyere, swiss, or provolone) Actually shred the cheese and top it over the bread (or croutons if you prefer to use those). It will melt and form that crust on top when you broil it for 3 mins just prior to servicing. Dutch oven or oven-safe pan....I used a wok with a metal cover and it worked fine. Preheat to 400 Spray dutch oven or ovenproof dish with spray oil and add 3T butter Add onions, and a bit of the kosher salt,.cover, cook 1 hour BE CAREFUL...LOTS OF STEAM AND HEAT. I always burn myself...so be very careful when you open the oven, and when you take out the pan to stir the onions. Also lift the lid away from your face so the steam doesnt come towards your face. Stir Cook another hour stir (Scrap all the burnt and stuck on bits into the mixture) Cook another half hour Caramelize Deglaze: Put pot onto stove-top use medium heat. Stir to mix onions and scrap burnt, stuck on bits again. Wait till onions turn a mahogany color (mine were already this color, so I didnt heat it much before adding the wine) add 1C red wine, scrap pan keep heat high enough so that wine reduces and you have a syrupy oiniony mixture then add 1 Qt Beef Stock and herbs can also add a splash more wine or apple cider vinegar. Let simmer for 30 mins. If it seems to be the correct consistency, add a cup of water so it will not get thicker. Let it cool, and put in fridge overnight. ( you can freeze some as well at this point) Or prep to eat now!! : ) Prepping to eat: Heat on low heat Add toasted baguettes and sprinkled cheese to eat individual bowl Place under broiler for about 3 mins. Watch carefully. You want a bubbly brown cheesy top. Give soup a few seconds to debubble If anyone tries this, please let me know how it comes out for you. : )
Posted on: Sun, 06 Jul 2014 15:17:08 +0000
Trending Topics
Recently Viewed Topics
© 2015