Wednesday, May 21, 2014

Magazines in May: French Onion Soup

I don't know about you guys, but I love French Onion Soup.  I'm not even ashamed that cheese and salt are two of my favorite things in food, and this has both in spades.

Supposedly, this soup is better for you than regular French Onion Soup because beef broth isn't used and olive oil is used instead of butter.  I don't really know how much of a difference that makes, but man oh man is this soup amazing.  It's SO GOOD.  

The best part is, it was even better the next day.

You need to make this immediately.  Right this second.  Go.

French Onion Soup
Makes 4 main dish servings
From Good Housekeeping -- I don't know which month, though. :(


1 Tbsp. olive oil 
3 large onions, very thinly sliced (I used 2 yellow onions and one red onion)
3 sprigs thyme
Salt and pepper
1/2 cup red wine
1 can (14-14.5 oz.) chicken broth
2 1/4 cups water
2 tsp. soy sauce
4 thick slices baguette-like bread
1 tsp. cornstarch
1/4 cup shredded Gruyere cheese
4 slices Swiss cheese

Heat the olive oil in a large saucepot on medium-high heat.  

Stir in onions, thyme, and 1/4 tsp. salt, and cook, partially covered, for 15 minutes (or until onions are very tender).

Add wine and simmer for 2 minutes until reduced by half.  Add broth, water, and soy sauce.  Heat to boiling, then reduce to a simmer.  Simmer for 10 minutes.

Put 1 piece of bread in each serving bowl.

In another small bowl, stir the cornstarch and 1 Tbsp. soup liquid from the pot until the cornstarch dissolves. 

Stir this mixture into the soup and simmer for 2 minutes.  Stir in 1/4 tsp. salt and 1/2 tsp. pepper.  

Remove and discard thyme.  Divide soup among bowls.

Sprinkle Gruyere evenly over soup, then place 1 slice Swiss cheese on top of each bowl.

If you want to, broil the bowls 1 to 2 minutes until golden brown on top.  (I didn't do this -- it melted fine.)

Serve hot.

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