Fall is here and it's the perfect time to try some soup recipes. Here is a recipe from Rachael Ray for French Onion soup (this is similar to this one). I really want to try this one! I'll let you know how it turns out or you let me know if you try it out first!
~ 6 medium onions
~ 4 tablespoons butter
~ 3 cloves garlic, finely chopped
~ 2 fresh bay leaves
~ 2 tablespoons finely chopped fresh thyme
~ Salt and pepper
~ 1 cup dry white wine
~ 1 quart beef stock
~ 2 tablespoons Worcestershire sauce
~ 1 baguette, ends trimmed, sliced into 16 rounds about an inch thick
~ 1/2 pound Gruyere cheese, shredded
~ 4 tablespoons good quality dry sherry, optional
Heat a heavy soup pot over medium heat while thinly slicing the onions. Add butter to the pot and melt. Add onions, garlic, bay leaves, thyme, salt and pepper, and gently caramelize, stirring frequently, 30 minutes. If the onions begin to brown too quickly at edges before they caramelize, turn heat down a bit. Deglaze the pan with the wine, let reduce a minute while stirring. Add stock and Worcestershire sauce and simmer 15 minutes more.
Meanwhile, place rack in middle of oven, heat oven to 250˚F.
Place a cooling rack over a baking sheet and arrange the bread slices on it. Toast bread 15 minutes. Switch broiler on. Top the bread with lots of mounded cheese and broil 2-3 minutes to melt cheese.
Ladle soup in shallow bowls and stir in a tablespoon of sherry per bowl, if using. Set 4 cheesy croutons into each bowl and serve.
Oh delicious!!!
~ From Rachael Ray, photo from Simply Recipes
~ 6 medium onions
~ 4 tablespoons butter
~ 3 cloves garlic, finely chopped
~ 2 fresh bay leaves
~ 2 tablespoons finely chopped fresh thyme
~ Salt and pepper
~ 1 cup dry white wine
~ 1 quart beef stock
~ 2 tablespoons Worcestershire sauce
~ 1 baguette, ends trimmed, sliced into 16 rounds about an inch thick
~ 1/2 pound Gruyere cheese, shredded
~ 4 tablespoons good quality dry sherry, optional
Heat a heavy soup pot over medium heat while thinly slicing the onions. Add butter to the pot and melt. Add onions, garlic, bay leaves, thyme, salt and pepper, and gently caramelize, stirring frequently, 30 minutes. If the onions begin to brown too quickly at edges before they caramelize, turn heat down a bit. Deglaze the pan with the wine, let reduce a minute while stirring. Add stock and Worcestershire sauce and simmer 15 minutes more.
Meanwhile, place rack in middle of oven, heat oven to 250˚F.
Place a cooling rack over a baking sheet and arrange the bread slices on it. Toast bread 15 minutes. Switch broiler on. Top the bread with lots of mounded cheese and broil 2-3 minutes to melt cheese.
Ladle soup in shallow bowls and stir in a tablespoon of sherry per bowl, if using. Set 4 cheesy croutons into each bowl and serve.
Oh delicious!!!
~ From Rachael Ray, photo from Simply Recipes
