French Onion Soup

Posted by Unknown Friday, June 26, 2009
Taste Level: VG
Cost: $20 and under
Serves: 4-6
Prep Time: 15-20 min.
Cook Time: 25-30 min.
Difficulty: 2

I think I am finally over disliking soup hate. I remember when my parents could not even force me to try a single sip of soup. Now days I am trying different soups left and right and even making them frequently. I guess they are right when they say your taste changes as you get older. Here is a simple but savory French Onion soup recipe I threw together. I got the idea to add cilantro when I had an avocado soup a few months back. The cilantro really adds another dimension of flavor to the classic French Onion soup!

1/4 cup sweet European butter
2 2/3 cups white onions (Juliane, about 3 small onions)
1/2 cup sweet onions (Juliane)
2 cloves garlic (minced, 1tsp)
1 tbsp fresh cilantro (chopped)
1 tsp white sugar
1 tbsp flour
1 1/2 cups water
1 cup vegetable bullion
1/2 cup red wine
2 (10.5 ounce) cans beef broth
sour dough slices (cut in half)
4 slices Swiss cheese
2 tbsp Fresh parsley for garnish
fresh crack pepper

In a medium skillet over medium high heat cook white onions and garlic till onions are translucent (5-7 minutes)

Over medium heat melt butter in a medium saucepan. When butter is melted stir in the sugar, onions and garlic. Whisk in flower until smooth and let cook for 5 minutes.

Add water, bullion, wine, and beef broth to skillet and bring to boil. Once boiling immediately reduce heat to low, cover and let simmer for 7 minutes. After 7 minutes add cilantro and let simmer an additional 3 minutes.

Preheat oven to 325 degrees. Place sourdough slices on a baking sheet and toast 4 slices of sourdough bread for 5 minutes flip and toast 5 more minutes. Once toasted turn off heat to oven and lay slices of Swiss on top of bread slices and allow to melt.

Before serving crack fresh pepper over soup and then sprinkle 1/4 of sweet onion and 1/4 of parsley into each bowl. lay a slice of sourdough with Swiss cheese melted over it on top of each bowl.


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