Sunday, February 15, 2015
Romantic French Onion Soup
French Onion Soup brings up visions of a romantic dinner in a charming French Bistro at a small table for two. Wonderfully easy to make at home for dinner for two. Start with a cheese plate with a assortment of cheeses, french bread, olives, add an elegant salad lightly dressed with a french vinaigrette, then the soup, finishing the meal with Mouse au Chocolate.
French Onion Soup
1/4 cup butter
2 pounds medium onions, halved lenghtwise, then thinly sliced lenghtwise
4 springs fresh thyme
2 bay leaves
3/4 teaspoon salt
2 teaspoon all-purpose flour
1 cup red wine
4 cups reduced sodium beef both(32 fl oz)
1/2 teaspoon black better
4 1/2 inch slices from a french baguette
1/4 pound Gruyere cheese
2 tablespoon finely grated Parmigiano-Reggiano
Cook butter, onions, thyme, bay leaves and salt in a 4-to-5-quart heavy pot over low heat, uncovered, stirring frequently, until onions are very soft and golden brown, about 45 minutes. Add four and cook, stirring, 1 minute. Stir in wine cook for 2 minutes. Stir in broth and pepper, simmer uncovered stirring occasionally, for 30, minutes. Preheat over 350 F. Arrange bread in 1 layer on a large baking sheet, toast, turning once for about 15 minutes. Remove from oven.
Preheat broiler. Put crocks* in a shallow baking pan. Discard bay leaves and thyme from soup. Divide Soup among crocks, then float a baguette slice in each crock. Slice enough Gruyere thinly to cover tops of crocks to hang over rims of crocks, then sprinkle with Parmesan cheese. Broil 4 to 5 inches from heat until cheese is melted about 1-2 minutes.
* Crock pots, I like white, are best used for this recipe. The crocks are great for to serve soup and chili.