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Soup's on!! - by Montana [ last post by foodlover81 ]
It's Fall in my neck of the woods; we went back an hour on Saturday evening, the days are shorter, it's gloomy outside and I feel like a lovely bowl of piping hot soup for dinner - after Body Combat class tonight. My problem is my other half wants something different from the ones I make/love (French onion, he doesn't care for, for example). I have a couple I'll add later - cause I need to dig them up first for you - but I'll bet many of you have some wonderful soups :D So, here is my French Onion soup recipe!! 4 Tbsp unsalted butter 4 large onions, halved and thinly sliced 1/4 C sugar (I do not add this) Salt to taste 1/2 tsp coarsely ground black pepper 6 C beef stock (or canned broth - I use chicken instead) 2 Tbsp Ruby port wine 4 large slices French bread, toasted 1 C grated gruyère cheese Met butter in a soup pot. Add the onions and wilt over medium-low heat, covered for about 20 minutes. You'll want to check on them occasionally so they don't burn! Sprinkle sugar (if you use it), mix, and continue to cook uncovered until caramelized (approximately 10 minutes). Salt and pepper. Add 3 C of the stock and simmer on medium heat for about 15 minutes. Add the rest of the stock, and the port wine (feel free to add a bit more if you'd like ;) ). Cook for another 30 - 40 minutes. Broth should be rich when you try it. Preheat the oven to 350°F. Use oven-proof bowls. Fill with soup, top with a slice of the bread and sprinkle with grated gruyère. Bake until cheese melts and is bubbly and golden brown. Careful when you remove from the oven and it's TRULY hot, so don't burn your tongue with the first spoonful! This is sooooo easy to make. Enjoy! Montana 8) join the discussio