Monday, December 26, 2011

French Onion Soup

I must admit it, I cannot pass up French Onion Soup if it is on a menu at any restaurant. I have made it several times but never to my complete satisfaction. It just never quite tasted like the soup at my favorite restaurants so I started doing some research. What I found out was that I was not cooking the onions nearly as long as I was supposed to. Evidently the key is in caramelizing the onions so I got to work. I let the onions caramelize for 3 hours and as it turns out the soup was amazing!!!! Enjoy!!

French Onion Soup

7 onions, sliced thin
4 cans beef consomme
2 boxes beef broth
1/2 cup sherry
2 sticks butter
1/2 cup flour
1 teaspoon fresh thyme
1 bay leaf
1 tablespoon minced garlic
salt and pepper to taste
Gruyere cheese
English muffins

Caramelize the onions in the butter for 3 to 5 hours, stirring about every 10 minutes. 
Stir in flour to create a roux. 
Stir for about 10 minutes and then add sherry, beef consomme and broth. 
Season with thyme, bay leaf, salt and pepper. 
Let simmer for an hour. 
Place English muffin in an oven proof bowl, pour soup over the muffin and top with cheese. Place under the broiler until the cheese is melted.

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