Hearty French Onion Soup
I love autumn in New England, especially because I get to enjoy my favorite soups. This soup is so filling that you can have just one bowl as a meal. It makes a great weekend lunch, or a simple weekday dinner. I just love the pull of the cheese with each spoonful.
The secret to this dish is a rich stock. This time I made it using lamb stock for a full flavor, but you can use chicken, beef, or turkey stock. I also used my Tasty Crouton Recipe instead of toasted french bread to add more flavor.
Ingredients:
For 2 BIG servings
The secret to this dish is a rich stock. This time I made it using lamb stock for a full flavor, but you can use chicken, beef, or turkey stock. I also used my Tasty Crouton Recipe instead of toasted french bread to add more flavor.
Ingredients:
For 2 BIG servings
- 1 Cup Dry Red Wine
- 2 Quarts Lamb, Beef, Chicken, or Turkey Stock
- 1/2 Cup Croutons or sliced toasted French bread
- 6 oz Swiss Cheese, shredded
- 2 Cups Mushrooms, sliced
- 1-2 Onions, sliced and separated.
- 1 tbsp Chopped Garlic
- 1/2 tsp Fresh ground black pepper
- 1/2 tsp Cumin
- 2 pats of butter.
- 1/2 tsp salt, only if the stock has no salt. If you use a commercial stock that contains salt, omit this.
- 1 tsp of Soy Sauce
- 1/2 tsp of Worcestershire sauce.
- 1 tbsp General purpose flour
Directions:
- Place the wine and stock into a medium sauce pan and bring to a boil. Keep boiling while you perform the rest of the steps. You will want to reduce it to about half of its original volume.
- Pre-heat a large fry pan and cover the bottom with olive oil.
- Add the sliced onions and fry until they are golden brown.
- Slide the onions to one side of the and pan melt the butter in the open side.
- Add the mushrooms to the butter and mix in. Stir in the garlic.
- Saute the mushrooms until brown, mix with the onions.
- Sprinkle the flour over the mixture, mix in and saute until brown.
- Stir the pepper and cumin into the stock. Add the Soy, Worcestershire and salt (if any) to the stock.
- Pour the mushroom and onion mixture into the stock, bring to a simmer. The flour will thicken the broth.
- Add some croutons (or toast) to each oven safe bowl, sprinkle with some cheese
- Ladle the soup into each bowl and top with the rest of the cheese.
- Place the bowls on a cookie sheet and broil on high for 3-5 minutes.
- Let stand for at least 5 minutes before serving.