Monday, February 21, 2011

French Onion Soup

French Onion soup is usually a "Let's go out to dinner" treat. All that melted cheese goodness in every bite. Yum! It's usually a little pricier than the regular soups on the menu but it's always worth it. French Onion soup is a great starter dish for a nice juicy steak dinner. This soup always looked like such a complicated process which made it so much easier to order it when dining out......or so I thought! With a handful of ingredients, you can make delicious French Onion Soup in minutes.

French Onion Soup

  • 4 large sweet onions*, peeled and thinly sliced
  • 2 tbs olive oil
  • 1-2 tsp sugar
  • 1- 32 oz can of Beef Stock
  • 4 slices of toasted French Baguette bread, 1/2" thick
  • 8 slices of deli sliced provolone cheese**

In a large saucepan, saute the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the caramelization. Add the beef broth and bring to a boil. Reduce heat and let broth and onions simmer together for 15 minutes. During this time, prepare the bread. Place the sliced bread on a cookie sheet, place in the broiler and toast on each side until golden.

Place four individual oven proof onion soup bowls on a rimmed baking sheet. Ladle 1 cup of soup into each bowl and place a slice of the toasted bread over the soup. Top each bowl of soup with two slices of provolone overlapped.

Place the baking pan into the broiler and broil for about 5 minutes or until the cheese is golden brown and bubbly. Remove from the broiler and serve.
Bon Appetit!!!

*My co-worker and food guru, Matt, says that the rule of thumb is one large onion per bowl of soup.

**The cheese used for this recipe should be one that becomes stretchy when melted. If provolone is not your favorite, you can use muenster, mozzarella, Swiss cheese, etc. You can also use a shredded variety if you prefer, as long as it covers the top of the bowl.

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