Tuesday, June 10, 2008

French Onion Soup


2 pounds white onions
1 tablespoon butter
4 1/2 cups low sodium beef broth
1/2 cup dry white wine (or additional broth)
1 teaspoon dried thyme
1 teaspoon brown sugar
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
Parmesan cheese (optional)


  1. Thinly slice onion and saute in melted butter in a large stock pot over medium heat for 10 minutes until soft and caramelized. Add broth and remaining ingredients, simmer uncovered for 30 minutes until onions are very soft.
  2. Puree soup in blender in batches, then return to pot, heat through and serve with Parmesan cheese.

1 comment:

eli said...

hey, try this french onion soup!

* 15 grams butter
* 15 millilitres olive oil
* 4 large onions thinly sliced
* 8 grams all purpose flour
* 2 cans beef broth(14 ounce)
* 120 millilitres white wine
* 355 millilitres water
* 2 leaves bay
* 6 slices French bread
* 110 grams shredded Swiss cheese

In a large saucepan over low heat,melt butter with olive oil.Cook onions in mixture,stirring occasionally,for 30 min,until very soft,translucent and brown on the edges.

Sprinkle the flour over the onions and stir to combine.Pour in beef broth,wine and water with bay leaves.Bring to boil,then reduce heat and simmer,uncovered,20 to 30 minutes.

Preheat oven broiler
Toast the bread slices.Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet.Place a toasted slice of bread over each bowl and top with swiss cheese.

Place bowls under broiler until cheese is melted.