Soupy Heaven!
Fri, Jun. 12th, 2009 08:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alwaysjbjThere's nothing nicer on a cold night (and we've been having some very cold nights!) than a nice soup, I make all different kinds of soups, but, although I love French Onion Soup, I have never tried making it before.
So I found this recipe and made it for dinner yesterday...it is just heavenly!
French onion soup
Serves 4
100g butter, coarsely chopped
2 kg onions, thinly sliced
1 litre (4 cups) beef stock
4 thyme sprigs
3 parsley stalks
1 fresh bay leaf
8 1cm-thick slices of baguette cut on diagonal, lightly toasted
250g coarsely grated Gruyère
1 Melt butter in a large, wide heavy-based saucepan over medium heat, add onions, cover and cook, stirring occasionally, for 20 minutes or until onions are soft. Remove lid and cook for 1 hour or until soft and starting to caramelise. Add stock, ½ a cup at a time, and simmer for 5 minutes or until stock has almost evaporated. Repeat three times more until 2 cups of stock has been added. Using kitchen twine, tie herbs together, add to onions with remaining stock and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat and simmer, scraping the base to remove any caramelised bits, for 40 minutes or until thick. Makes 6 cups.
2 Preheat oven to 200C. Ladle soup into oven-proof bowls and transfer to an oven tray. Scatter with half the cheese, top each with two toasted baguette slices and scatter with remaining cheese. Place in oven and cook for 5 minutes or until cheese melts. Serve immediately.
So I found this recipe and made it for dinner yesterday...it is just heavenly!
French onion soup
Serves 4
100g butter, coarsely chopped
2 kg onions, thinly sliced
1 litre (4 cups) beef stock
4 thyme sprigs
3 parsley stalks
1 fresh bay leaf
8 1cm-thick slices of baguette cut on diagonal, lightly toasted
250g coarsely grated Gruyère
1 Melt butter in a large, wide heavy-based saucepan over medium heat, add onions, cover and cook, stirring occasionally, for 20 minutes or until onions are soft. Remove lid and cook for 1 hour or until soft and starting to caramelise. Add stock, ½ a cup at a time, and simmer for 5 minutes or until stock has almost evaporated. Repeat three times more until 2 cups of stock has been added. Using kitchen twine, tie herbs together, add to onions with remaining stock and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat and simmer, scraping the base to remove any caramelised bits, for 40 minutes or until thick. Makes 6 cups.
2 Preheat oven to 200C. Ladle soup into oven-proof bowls and transfer to an oven tray. Scatter with half the cheese, top each with two toasted baguette slices and scatter with remaining cheese. Place in oven and cook for 5 minutes or until cheese melts. Serve immediately.
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Date: 11/6/09 11:07 pm (UTC)no subject
Date: 11/6/09 11:36 pm (UTC)tearseffort.