I left Grandmama's house last week with this French Onion Soup recipe that I've been dying to try. With the first snow fall this Saturday I figured it was the perfect night to get in the kitchen and put it to the test. (Plus it gave me an excuse to drag the boy to William -Sonoma for some new bowls!)
Happy to report it turned out just as good as it looks! Here is the recipe. It's a mix of three different recipes that she had on file... I took only the best parts from each!!!
French Onion Soup:
2 cloves of garlic
1/4 cup of butter
3 1/2 cups of beef broth
1/2 cup water
1/8 cup of dry white wine
Finely chop the garlic and shallot. I left the onion pieced a little large and only chopped the onion into four cross sections (making an X on top of the onion) and then in half. Depending on the size of the onion you might want to chop in quarters instead. Melt butter in a sauce pan. Add onions, shallot, and garlic. Allow to slow cook for 30 minutes until the onions are slightly brown. Keep this at a low heat so you don't burn. Add beef broth, water, and and wine. Simmer on a low heat for 30 minutes. Add hot soup into oven safe bowls. Cut french bread into pieces and place lightly floating on top. Shred the grueyere cheese (to help with the melting process) and place healthy amounts on top of the bread. I suggest putting the bowls on a cookie sheet because the cheese will melt over the side. Place bowls in a 375 degree oven for 8 minutes or until the cheese melts. This recipe makes for 4.
Try this really simple, but slow, recipe. It was perfect for a cold night in.
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