September 12, 2013

French Onion Soup

This is a favorite of mine for fall, and it's soon going to be here. So here's how you can enjoy some for those brisk fall days.

1/4 cup butter
3 white onions, thinly sliced
1 tablespoon all-purpose flour
2 tsp sugar
1 tbsp balsamic vinegar
2 cups water
2 cups beef broth
1 French baguette
1 cup of shredded mozzarella cheese
A few sprigs of parsley


Combine butter, onions and sugar in a sauce pan. Cook over low to medium heat for 15-20 minutes. You must cook them slow for the flavor to be right. You should look for them to be translucent first, and then as they just start to turn golden, that's when they are ready. Next stir in flour and balsamic vinegar until well blended with the onions and pan juices. Add water and beef broth and heat to boiling. Reduce heat to low. Cover soup, and let simmer for 10-15 minutes.

While the soup simmers, cut 1 inch thick slices from the baguette and toast the slices until browned. Place oven safe bowls on cookie sheet, and ladle out the soup into the bowls (leaving enough room for bread on top). Place 1 slice of the toasted baguette on top of the soup in each bowl. Liberally sprinkle cheese over top. To finish, add a small sprig of parsley (stem removed) on top of the cheese. Bake at 425 degrees F for 10 minutes, or just until cheese is melted.

Enjoy :)


No comments:

Post a Comment