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Tuesday, January 27, 2015

Homestyle French Onion Soup

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


We've been on a real soup kick at our house lately, no doubt owing to comings and goings of wintry weather and the sniffly, sneezy cold symptoms that go with it.


While it's not something I make often, French onion soup brings back warm, fuzzy memories of childhood, when my folks took me to the wonderful restaurant that introduced me to it. The salty broth, gooey cheese, and soft bread underneath makes this soup as fun to eat as it is tasty. This version is one I can whip up at home quite easily, though it's a rare indulgence now that cheese has largely gone by the wayside in my diet.

One thing--don't rush the step where you carmelize the onions. This should take a good 20 minutes or so if done properly. If you try to cheat by dialing up the heat, the onions may well burn and impart a bitter taste throughout. (Yes, I'm speaking from experience.) Go slow and be patient, and you will be rewarded with delicious onions that will infuse the broth with magical happiness and unicorns. Or at least a heavenly flavor.

Homestyle French Onion Soup


Ingredients

1 Tbsp butter
Tbsp olive oil
3 onions, sliced thin sliced
Salt and pepper to taste
2 cups beef broth (chicken stock will work, but it isn't as hearty)
1 cup water
1/3 cup red wine (I substitute grape or apple juice)
Tbsp balsamic vinegar
4 slices french bread, day old is best
1/2 cup Swiss cheese, shredded

Directions

Heat butter and olive oil in saucepan over medium high heat. Add onions and salt/pepper, then turn heat to a fairly low setting to carmelize the onions. Once carmelized, stir in wine/juice, vinegar, broth, and water. Bring to a boil and taste. Adjust seasoning as desired. Simmer gently, uncovered, for 15 minutes to develop the flavor. 

Prepare 4 oven-safe soup bowls or other single serving bakeware (ramekins, mini casserole dishes, etc) as follows: set bowls together on a small baking sheet. Lay a piece of bread inside the bottoms and spoon soup over (make sure to get a fair portion of onions in each serving). Sprinkle liberally with Swiss cheese. Stick these under your broiler for a few minutes until cheese is melted/bubbly and a bit browned on top.

Serves 4. Enjoy!

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J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

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