Thursday, August 12, 2010

French Onion Soup 2

It's onion season at my house, so I gave French Onion Soup a try again today. I adapted the recipe from my notes the last time I made it, and here's the new and improved recipe:

French Onion Soup (by Avalie)
4 Tbsp Butter
1 Tbsp Kosher Salt
8 Medium Onions, thinly sliced
5 cups Water
2 tsp. Beef Bouillion
1/2 tsp. dried Thyme
French Bread
Gruyere or Swiss Cheese

Melt butter over medium-low heat in large skillet or wok. Add onions and salt and cook on medium-high. When onions are tender and begin to carmelize (about 45 mins), reduce heat to low and cook, stirring constantly, 15 minutes more until turn deep golden brown. Transfer onions to a soup pot. Add water, beef broth, and thyme. Heat to boil over high heat. Reduce heat to simmer for 30 minutes. If going to freeze, place soup in freezer containers or mason jars, let cool, cover, and freeze. When ready to eat, thaw soup, then preheat oven to 450. Cut French Bread into slices, place on baking sheet. Bake French Bread for 5-10 minutes to heat and make slightly crispy (this prevents the bread from getting mushy in your soup). Place oven-proof bowls on pan, spoon soup into bowls. Top soup with bread, then grate cheese onto bread. Bake 12-15 mins, until cheese has melted and begun to brown.

If you're eating away from home (lunch at work), you can reheat the soup in the microwave, with the shredded cheese on the top, and serve some french bread on the side for dipping. Enjoy!!