french onion soup

French Onion Soup

by SmithorJones on March 15, 2011

in Around the House, Cooking, Recipe:Main

Recently, we tried our hand at making French Onion Soup. Smitty really likes it, and I’d always wanted to try making it – so we figured why not?

I learned a couple of things while making it, but for the most part it came out really nice. The next time I make it I’ll do a couple of things differently. It really was not difficult – and for some reason I’d always “heard” that it was a difficult dish to make.

I had a real basic recipe (which was what encouraged me to give it a try); however, as I was making it from the basic recipe, I checked my How To Cook Everything book and got a few more pointers as well as some herb suggestions for flavoring.

Here’s the basic recipe I started with:

    2 large sweet onions, thinly sliced. (Thin is important)
    1 cup of dry red wine.
    A box of beef broth from Trader Joes.
    One bag of seasoned croutons (about 2 cups).
    4 thick slices of Swiss cheese

In a deep skillet, heat a couple tablespoons of EVOO over medium heat. Add the onions and cook, stirring occasionally until they are translucent and softened (about 15 minutes – but do not rush this step – you want them all kinda “melted down”). Add the wine, and bring to a boil. Pour in the beef broth. Lower the heat to low and simmer for 10 minutes; season with pepper. Preheat the broiler. Divide the soup among 4 ovenproof bowls (or ramekins) then top each with one-quarter of the croutons and a slice of cheese. Set the bowls on a rimmed baking sheet and broil until the cheese is bubbly and golden, about one minute. (From 2011 Everyday with Rachael Ray calender).

Now, this was perfectly fine – but HTCE had better instructions, as well as suggesting different cheese and to layer the croutons in the bottom of the bowl first. The soup keeps in the fridge for up to 4 days, so since we only needed two servings I stored the rest of the soup for another day and, the NEXT time I served it, I used fresh Parmesan for the cheese. MUCH better than the Swiss cheese suggested. At least much better than the Swiss cheese we had. I do like Swiss – so it could have just been the cheese we bought was less than stellar. Next day with the Parm tho was great.

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