Friday, September 10, 2004

Onion Soup

onion soupI love this recipe because it's very easy to make, and very good. You just have to check this often during the first part (before adding the broth), you don't want the onions to burn. The idea is to sweat and soften the onions. The reason for the varying temperatures and cooking with and without the cover is because it enhances the flavor.


3 large onions (or 5 small) thinly sliced
2 TBS. butter
1 TBS flour
3 cans beef broth
clove of garlic, minced
1 Tsp. thyme
black pepper
red wine

In a large pot, add the butter and the onions and fry on medium heat for 4-5 minutes, stirring to cook evenly. Lower the heat, cover, and cook 3-5 minutes. Remove the cover, stir, cook another three to five minutes (uncovered). Continue cooking like this until the onions are caramelized. They should be a dark brown in color, but not burned and almost completely reduced (in size). This gives the richest flavor.
Onion soup prep
Add the flour, thyme, and pepper, stir to mix well. Cover and cook 3-4 minutes.

Stir well, and add the broth. Increase the heat to medium and bring to a boil. Lower the heat and simmer for 20-30 minutes.

Add the wine (to taste, the more the better), and the garlic, and simmer another minute or so.

Delicious as-is. Or garnish with the traditional toasted mozzerella cheese on baguettes.

I usually toast some regular bread with cheddar cheese on top and add the soup over it. Sometimes I make a little garlic bread and have that on top.

Onion soup
This is one of those foods that taste even better when reheated (the next day). There's another picture here and more here .

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