March 12, 2013

Recipe of the Week: Comforting French Onion Soup!

Hola!  This week I'd like to share a recipe in my youngest's honor.  She is a  university student and with school and work I hardly get to spend quality time with her.  This past week, I was fortunate to have her accompany me on a trip I took to Kansas to see my other daughter.  We had a wonderful time in spite of the cold weather, not to mention the snow.

During this trip she asked me to make her some french onion soup when we get back home.  Her request brought back an old memory of the first time I made french onion soup or at least gave it a good old try.  I made a stupid, naive mistake.  I was young and  newly wed.  After boiling the onions for what seemed to be hours, I lost all the broth when I poured it through the strainer with no pot under it to hold it.  So yep, it went all down the drain.  I'll be more careful this time ;)

Anyhoo, this recipe is courtesy of Paula Deen whom I love!  I think she is magnificent!

Image Source
Servings: 4-6 bowls of soup
Prep Time: 30 min
Cook Time: 45 min
Difficulty: Easy


1/3 cup olive oil
8   onions, sliced
2   cloves garlic, minced
2 tablespoon flour
8 cup beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1   bay leaf
salt and pepper to taste
1   loaf French bread
2 cup grated Gruyere cheese

Saute onions and garlic in oil over low heat until onions are tender and golden yellow.

Sprinkle flour over onions, cook a few minutes more, browning the flour well.

Add stock and wine and bring to a boil, add thyme and bay leaf.

Reduce heat, cover, and simmer gently for 20 minutes or so.

Add salt and pepper to taste.
Meanwhile, slice French bread into 3/4 slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees or 5 minutes under a hot broiler.

D E L I C I O S O !

Enjoy!  Tootles!

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