Wednesday, October 9, 2013

Caramelized French Onion Soup

Caramelized French Onion Soup

 I think I ordered French Onion Soup for lunch at almost every restaurant we visited in France’s Loire Valley and in Paris.  It’s definitely one of my very favorite soups on any menu.  The thin broth with soft and buttery onions and with crisp, crusty bread and molten Gruyere…it’s enough to make anyone crave a trip to France.  Better yet, enjoy this homemade version in the warmth of your own home, around your own kitchen table with a group of people you love.   This is super easy and pretty fast.  The only hard part is crying like a baby when cutting all those onions!  My trick?  Find a pair of ski or swim goggles to wear while you cut the onions!   You may look hilarious, but at least you won't cry!

3 tablespoons butter
1 tablespoon olive oil
3 large yellow onions, thinly sliced
3 cloves garlic, thinly sliced
2 teaspoons salt
1 teaspoon dry mustard
½ teaspoon pepper
Small handful fresh thyme, strip leaves off stem with fingertips
8 cups water
8 cubes beef bouillon or teaspoons of granules
4 tablespoons soy sauce
loaf French bread, sliced, buttered and sprinkled with garlic salt, toasted under broiler
deli sliced Swiss or Gruyere cheese

Preheat oven to 425 degrees.  On a large rimmed baking sheet melt butter and olive oil in preheating oven.  Toss onions and garlic in melted butter.  Mix salt, dry mustard, pepper and fresh thyme together and toss with onions.   Roast for 25-30 minutes, tossing a few times throughout.   Bring water, bouillon and soy sauce to a simmer. Add onions and simmer for 5 minutes.  Adjust seasonings.  Ladle into oven proof bowls. Top with piece of French bread, then lay a slice of cheese over bread.  Place bowls under broiler and watch closely until cheese melts.

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