Here’s an
easy onion soup recipe that we liked.
However, it’s not quick, as you really want your onions to caramelize
for all the flavor you can get. We
liked using croutons instead of having to have French bread on hand and they
are easier to eat than whole slices.
Simply delicious.
Simpler French Onion
Soup
1 1/2
tablespoons Butter
2
medium Onions -- thinly sliced
and halved
1/4
teaspoon Thyme Leaves
2
Tablespoons Sherry
1
Can Beef Consommé -- 10 1/2 oz.
1/2
Can Water
2
Tablespoons Parmesan Cheese --
shredded (or Swiss or Gruyere)
Croutons, as desired
In a large
saucepan or Dutch oven, add butter and melt over medium heat. Add the onions
and lower the heat to medium low. Add the thyme leaves and cook, stirring
frequently, until the onions start to turn golden brown, about 25 minutes. Add
the sherry and cook until the sherry is almost completely evaporated and the
onions are brown, about 15 minutes.
Add the
consommé and water and bring to a boil. Lower the heat to a simmer and simmer
for 30 minutes. Season, to taste, with salt and pepper.
Preheat the
oven or toaster oven to 450 degrees F.
Ladle the
soup into oven-proof soup bowls. Place the soup bowls on a sheet pan. Place the
croutons on top of the soup, to cover. Top each bowl with grated cheese. Place
in the oven and cook until the cheese is golden brown and bubbly, about 5-10
minutes.
Adapted
from "Emeril Legasse"
2 Servings Yield:
"3 Cups"
Happy Mother's Day to you and your sister!! I love your posts everyday!
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