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.
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
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.
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!
That time we went to Tofino
2 years ago