French Onion Soup
MERRY XMAS TO ALL |
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| OES mommy when I went to "chef school" last winter ($5,000 I'll never get back- fun but too pricey for my budget!) this was one of the soups we made. The most important part of a good french onion soup is very, very SLOWLY carmelizing the onions over relly low heat. as in, for at least 2 hours. So:
Start by chopping onions into long strings- easiest way is to slice as you would for onion rings, and then cut the ring in the middle once, so you end up with a tring. Combine onions with butter on a skillet over the lowest heat setting. allow to carmelize until soft and a warm brown color- not BURNT!!! If they burn,. they won't taste good (obviously). You'll know theyre ready when they tast more sweet than onioney. Once the onions have properly carmelized, add them to a good quality warm beef broth (or you could use veggie broth if you're a vegetarian). Spice to taste- I used just salt, pepper, and a little bit of red wine, but you can use what you like, a little touch of herbs like thyme probably wouldn't go wrong. Allow soup to simmer a good 1/2 hour at least to develop flavor. Serve in individual ramekins or small soup bowls. Top off soup with toasted french bread and melted mozzerella (or other mild cheese). MMM mmm good on a winter night! Karen  |
MMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmm  |
Karen Thanks so much!!!  I did almost the same thing except cooked the onions for a little over a hour to carmel color. Next time I will try to get it a little darker with out burning but it still was very good. And it is cold here ...Merry Xmas to you and your family.... |
Now I'll have to find a place with French Onion Soup for lunch!!  |
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