Thursday, December 16, 2010

French onion soup for beginners

Ever since Mr. Snowgoose and I were in Paris this fall I've been craving French onion soup. Combine that craving with torrential rain last weekend and you have my motivation for making this classic dish.

I had made it about 4 years ago with disastrous results and haven't tried it since.

This time I opted to fly by the seat of my pants and make it American-style. Warning: it still took forever.

Ingredients:

4 cups beef broth

2 tbsp olive oil

4 large yellow onions, finely sliced

2 tbsp diced garlic

salt and pepper

1/2 cup grated Parmesan cheese (or cheddar or mozzarella)

6-8 slices of slightly stale french bread

2 tbsp cornstarch

4 tablespoon red wine

Directions:

1. In large stockpot or dutch onion, saute onions and garlic in olive oil until onions have caramelized.

2. Add beef broth and salt and pepper. Let simmer for 1- 1/2 hours. Add red wine and corn starch to thicken soup.

3. Broil french bread with enough shredded cheese on top to cover it for 5 minutes, or until cheese is bubbly.

4. Serve in bowls with french bread and cheese on top.

Cook's Notes

1. It made about 6 large servings, though you can add more beef broth and water if you want.

2. We freeze wine in ice cube trays when we near the end of a bottle no one wants to drink. One cube= 2 tablespoon.

3. Full confession: we were out of parm cheese so I used mozz and cheddar!

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