French Onion Soup

It is funny how easy this soup is and yet I never used to make it.  I guess it took a special occassion for my Mom to get me searching for recipes.  Well, this is my favorite and believe me… it is so easy, I make it from memory!

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Ingredients:

5 Sweet Onions (or Spanish) please do not use Vidalia.

Butter

Salt

2 cans Beef Broth (low sodium)

2 Cans Chicken Broth (low sodium)

1 Bay leaf and 1 celery stick cut in half.

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Directions:

First you must caramelize the onions.  Take the onions and peel and slice them to make rings.  Place all in a frying pan (I use an electric pan for the extra space) pour in 1/4 cup water and sprinkle top with salt (I would guess about 2 tablespoons).  Cover and cook at 350 degrees until soft.  At this point, you want to brown the onions.  Remove cover and keep cooking until water is gone.  Keep stirring until onions are desired color.  Then reduce heat and place 1 stick butter in pan and mix as melting.  Now for the soup part… pour in the 4 cans of broth, 1 bay leaf, and the celery stick cut in half.  Bring to simmer for 15 minutes.  Remove bay leaf and celery and you are done! 

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Serving Suggestion:

In restaurants, you usually have a crock with a crouton and melted cheese on top.  Here is how you get this effect at home.  Pre-heat oven to 425 degrees.  Pour hot soup (or reheated) into crocks.  Toast a slice of sour dough bread and cut to fit crock.  Float the toast and cover with 2-3 slices of Swiss Cheese (Gruyere is preferred).  Place in oven until cheese is browned, melted and bubbling.  Serve hot and do not touch the crock – it is HOT!  For any soup that is not used simply portion and freeze.  Will remain perfect to defrost in a pinch for 3 months. Enjoy!  For more recipes like this one… go to www.epicurious.com

~ by Babs on May 13, 2008.