Soups
French Onion Soup
Ingredients:
6 large onions, peeled and thinly sliced. (You can use yellow onions mix with red onions)
1/3 cup olive oil
¼ tsp sugar
2 cloves garlic, minced
8 cups of beef stock or chicken stock
½ cup dry white wine (optional; you can replace it with Pomegranate juice)
1 bay leaf
½ tsp dry thyme or 4-5 sprigs fresh thyme
Salt and pepper
8 slices toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
Directions:
- In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.
- Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
- To serve, ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees or until the cheese bubbles and is slightly browned. Serve immediately.
(posted on 01/23/09)
