The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: Chris_ on January 25, 2008, 02:35:21 PM
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1/2 cup (125g) of unsalted butter
4 large yellow onions, thinly sliced
salt and pepper
5 cups (1.25l) vegetable broth
4 beef bullion cubes
2 bay leaves
1/2 lb (250g) Gruyere or Swiss cheese, sliced or shredded
4-5 slices of french bread, toasted
Melt the butter over low heat and add the onions. Cook the onions until they turn a deep, caramel brown. Salt and pepper to taste.
Add the stock, bullion cubes, and bay leaves. Bring to a boil then reduce to a simmer. Cover for 30 minutes.
Discard the bay leaves
Ladle soup in broiler-proof bowls. Add a slice of french bread and cover with cheese. Melt cheese under broiler and serve.
(http://i237.photobucket.com/albums/ff68/kayaktn/cb_frenchonionsoup.jpg)
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I looooooooooooooooooooooooooooooovvvvvvvvvvvvvvvvveeeeeeeeeeeeeeeeeeeee french onion soup!
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This is really, really good.
I picked up a couple of beef spareribs. I'm thinking of roasting them and adding them to the vegetable stock. The veggie stock adds a richer flavor than regular beef stock.
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I like the look of that, I love french onion soup. I could put that together after work, if I don't feel up to much, quite quickly
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I'm not a fan of "simmer on the stove top" method. I have a habit of over-cooking things that way. I've gotten used to my crock pots and dutch ovens, and put the sauce pot in the oven at 200*. I deglazed the pan after taking the beef ribs out of the oven and put the ribs back in after adding the broth, onions, and bay leaves.
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I really need to get some oven proof bowls. I love French Onion Soup, but I don't have the right bowls. Darn it.