Saturday, October 18, 2008

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.

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
  1. 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.
  2. Pre-heat a large fry pan and cover the bottom with olive oil.
  3. Add the sliced onions and fry until they are golden brown.
  4. Slide the onions to one side of the and pan melt the butter in the open side.
  5. Add the mushrooms to the butter and mix in. Stir in the garlic.
  6. Saute the mushrooms until brown, mix with the onions.
  7. Sprinkle the flour over the mixture, mix in and saute until brown.
  8. Stir the pepper and cumin into the stock. Add the Soy, Worcestershire and salt (if any) to the stock.
  9. Pour the mushroom and onion mixture into the stock, bring to a simmer. The flour will thicken the broth.
  10. Add some croutons (or toast) to each oven safe bowl, sprinkle with some cheese
  11. Ladle the soup into each bowl and top with the rest of the cheese.
  12. Place the bowls on a cookie sheet and broil on high for 3-5 minutes.
  13. Let stand for at least 5 minutes before serving.

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