SoupPalooza, Part Three
Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. We are continuing to celebrate soup, soup, and soup since this is National Soup Month! Each week we will explore soup basics sometimes along with a bonus recipe for you to serve to your loved ones.
Last week I shared that I made a commitment to Mr. Hayden to serve soup at least once each day for the month. So far…so good! He’s enjoyed Homemade Mini-Meatball Soup, White Bean & Kale Soup w/Chicken Sausage, as well as Vegetable Tortellini Soup, and homemade Creamy Tomato Soup.
This week we are making French Onion Soup accompanied by the traditional baguette with a yummy, cheesy topping. Whenever I think of this soup, I always remember Julia Child! Any other Julia fans out there? For fans, or those who would love to be entertained while learning from the best, I have attached a short video of Julia preparing her version of French Onion Soup. Bon Appetit!
Onto our preparation… This soup is fairly uncomplicated but it does take some time. One important part of the preparation for this recipe is the manner in which the onions are cut…really. In this recipe this is the shape onion that works best. Onions sliced from top to bottom, or “pole to pole” also cook more evenly. And they have a shape and size that ‘eats well.’ You don’t want long, stringy pieces of onion falling off your spoon! Try this: Peel the onions and slice off the ends. Cut the onion in half through the middle (think: along the equator). Then lay the half of the onion down and make thin (1/4″) cuts from top to bottom.
Ingredients:
1/4 cup (½ stick) unsalted butter
5-6 small to medium-sized onions (approximately 2#), sliced thin **
2 tablespoons chopped garlic
1 tablespoon dried thyme, 1 teaspoon dried crushed rosemary
Kosher salt and freshly ground black pepper
1 cup red wine, or additional cup of broth
3 tablespoons flour
2 quarts broth (beef, chicken, or veggie)
1 loaf French, or Italian, bread
3/4 cup shredded Swiss cheese (traditionally Gruyere is used; pricey! I use Jarlsberg)
1/4 cup shredded Parmesan cheese
Melt the stick of butter in a large stockpot over medium heat. Add all the onions, the herbs and a few grinds of salt and pepper. Stir well making sure to thoroughly coat all of the onions with the butter. Now just allow the onions to cook; occasionally, give a thorough stir up from the bottom of the pan. After 10 minutes, turn the heat down just a bit. The onions will need to cook for an additional 20 minutes or so; during the last minute or two, stir in the chopped garlic. You will see the onions getting very soft and turning a light brown. This is called caramelization. Do Not Let Burn…just brown…this is where the majority of all the yummy flavor of the soup will come from.
Add the wine and raise the heat to bring to a quick boil. Immediately reduce the heat to low and simmer until the wine has evaporated and the onions appear almost dry, about 5 minutes. Dust the onions with the flour; give them a stir. Cook for 5 minutes to cook out the raw flour taste. Now slowly add in the broth, and raise the heat to bring the soup back to a simmer; cook for 15 minutes. Season, to taste, with salt and pepper.
When you’re ready to eat, preheat the broiler. Cut the bread on the diagonal into 1″ slices that will fit into your soup bowl or mug. Place the bread on a baking sheet in a single layer. Sprinkle the slices with the cheeses (mound it up!) and broil until bubbly and golden brown, 3 or 4 minutes. Watch they don’t burn! I usually make a few extra for dipping.
Ladle the soup into the bowls and float the bread slice on top. Voila! French Onion Soup!
God loves you! (Don’t ever forget that!)
♥ coleen
For all the Julia Child fans, I give you Julia at her best—she always gives wonderful tips and ideas! My favorite here is how to get the onion-y smell off your hands!
http://video.pbs.org/video/2261536742/
** Here is a tutorial about all types of onion cuts, if you would like to check it out: HOW TO CUT ONIONS
If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.
