French Onion Soup
adapted from America's Test Kitchen
adapted from America's Test Kitchen
Serves 6.
Preheat oven 400ยบ
To a large oven-safe pot, add:
9 medium yellow onions, peeled and thinly sliced from pole to pole
4 tablespoons butter
1 teaspoon salt
Cover and place in preheated oven. Bake for 2 1/2 hours, stirring after 45 minutes and again after 90 minutes. Remove from oven and place on stove over medium-high heat.
Cook uncovered for ~15 minutes, stirring every so often, until moisture evaporates.
Add:
1/2 cup water
Cook for ~5 minutes, stirring until water evaporates.
Add:
1/2 cup water
Cook for ~5 minutes, stirring until water evaporates.
The onions will be dark brown at this point, which is why they will taste so good in your soup!
Add:
1/2 cup dry vermouth
Cook for ~ 5 minutes until most of the liquid has evaporated.
Add:
2 cups beef broth
4 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
Let simmer for 30 minutes to develop the flavors. Remove bay leaf prior to serving. Meanwhile, prepare toasted baguette slices.
Place on a lipped cookie sheet:
24 slices of french baguette
Drizzle liberally on both sides with extra virgin olive oil. Sprinkle with coarse salt, cracked black pepper, and dried thyme. Place in oven and bake for 10-12 minutes, flipping halfway through.
Remove from the oven. Sprinkle with parmesan cheese and cover each piece of bread with a slice of gruyere cheese*. Place back in oven and broil for 60-90 seconds or until cheese is bubbly.
*Gruyere is the traditional cheese used when making french onion soup; however, I must admit that I didn't have any so I used Muenster cheese instead and thought it was quite delicious!
Place four pieces of bread in each bowl of soup.
Eat up!
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