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Friday, October 30, 2009

Onion Soup

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This is one of my favorite soups to make and is super simple, just takes a bit of time to do it right.

Here is what you will need
6 - Big Vidalia Onions, peeled and sliced thin
4 - Garlic Cloves minced
1 Quart - Beef Broth
3 TBS - Olive Oil
2 TBS - Worcestershire Sauce
2 TBS - Flour
2 - Bay Leaves
1 TSP - Thyme
Gruyere Cheese - If you can't find it substitute with Fotina, Provolone or Swiss
1 - Baguette Sliced
Salt and pepper

Slice onions about 1/4"-1/2" thick.


Add olive oil in a heavy pot or skillet along with the onions, garlic, bay leaves and thyme and cook over medium heat. Once onions begin to soften, add salt and pepper to taste and contine to cook until the onions are fully caramelized and soft, 45 minutes to 1 hour.


 Once onions begin to soften, add salt and pepper to taste and contine to cook until the onions are fully caramelized and soft, 45 minutes to 1 hour.
 

Once onions are soft and caramelized, add flour and continue to cook for approximately 5 minutes or until the flour is fully incorporated with the onions. Slowly add in beef broth stirring constantly and scrapping all of the goodness off the bottom of the pan and bring to a light boil. Reduce heat and add Worcestershire and salt and pepper to taste and let simmer 30 minutes or until ready to serve.



Add soup to oven safe crocks and add sliced baguette and cheese on top and put under the broiler until cheese is melted and golden.


Add cheese on top and put under the broiler until cheese is melted and golden.




Dinner is served!


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