Sunday, May 26, 2013

French onion soup

I made a new recipe, something I always wanted to try - French onion soup! Now this version is an amalgamation of half-remembered tales, food network shows, and last-minute inspiration, but it turned out very well! Here we go:

- 2 large onions, chopped into thick slices
- two sticks of butter
- one or two cloves of garlic
- a splash of red wine or brandy
- beef broth, approximately 600ml
- Worcestershire sauce
- four thick slices of bread (ciabatta or crusty French bread are best)
- olive oil
- about 300 grams of Emmental cheese, grated
- salt and pepper to taste

1. Chop the onions and the garlic, melt the butter in a saucepan. Add the onions, sautee them until tender and the rings break up, but don't cook through yet. Add the garlic. Preheat the oven to 300C.
2. Add the broth, Worcestershire sauce, and the wine or brandy. Bring to a boil for 5 minutes or so, then let simmer for 10 minutes, add salt and pepper to taste.
3. Meanwhile slice the bread, drizzle olive oil on both sides, place on an oven tray and toast in the oven lightly until bread is just turning golden brown (on both sides). Remove from the oven.
4. Divide the grated cheese into 8 equal parts. Spread 1 part of the cheese into the bottom of an oven-friendly bowl (flat bottom is best). You should have four bowls total (so you'll use up half of your cheese on the bottom of the bowls).
5. Divide the soup mix equally among the four bowls, place the toast on top of the soup, then sprinkle with remaining cheese.
6. Switch the oven to broil, place four bowls in the oven until the cheese is bubbling and becoming crusty. Remove carefully (the bowls will be very hot), garnish with fresh parsley to taste and serve immediately with a spoon and a fork.


P.S. Will post pics soon!

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