Wednesday, February 16, 2011

French Onion Soup

French Onion Soup

This has always been one of those recipes I have shied away from because I figured it was insanely difficult to make but nothing could be further from the truth. It was super easy and the soup turned out crazy tasty. If you like soup then this is your recipe. If you have any questions please let me know and I would be happy to help you out.

Kitchen Notes
* You can use whatever cheese you would like. Fontina would be good as well.
* Makes 8 servings as an appetizer.
* Makes 4 servings as a meal.

- 1 stick butter
- 5 onions, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 cup red wine
- 2 10 ounce cans beef consomme
- 4 cups beef stock
- 1 packet french onion soup mix
- 1 loaf of french bread
- 1/2 pound gruyere cheese, grated
- kosher salt and papper

The Process
1. In a large pot over medium high heat, add the butter, onions, garlic and bay leaves and cook until nice and dark and reduced, about 25 minutes.
2. Deglaze the pan with the red wine and cook until the wine has reduced by half.
3. Add the consumme, beef stock and the soup mix and bring to a boil. Season with salt and pepper then simmer for 30 minutes on low.
4. Preheat your oven to 350 degrees. Sliced the bread and lay out on a sheet pan then cover each piece with the cheese. Cook until the cheese melts and gets some nice color on it. Remvoe from the oven.
5. To serve, place in bowls with a piece of the bread on top of the soup.
6. Enjoy!

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