Thursday, July 30, 2009

Anh's French Onion Soup

Our well-travelled, scientific, epicurean friend Anh has shared his delicious, easy version of French onion soup, that's not too salty, the way some tend to be.

Artie thinks it would be a great camping food. Make at home, then heat up over the campfire, floating stale slices of baguette on top; then add the cheese and cover with a lid to melt. Eating French onion soup around a Colorado campfire definitely gives new meaning to al fresco dining... (Make sure you bring enough wine!)

French Onion Soup
1 Large Red Onion, thinly sliced
1 Stick of unsalted Butter
Pinch of salt
4 cups of Chicken Broth (low sodium, fat free)
1 cup of Beef Broth (fat free)
Bouquet de garni: 6 sprigs of Thyme, 4 sprigs of Parsley, 1 bay leaf tied together with kitchen string
Grated Gruyère
French baguette,

In a large stock pot, melt butter over medium heat. Add thinly sliced onion and cook till onions are caramelized to a golden brown color on medium high heat (approximately 30mins).

Pour in chicken broth and beef broth. Add the bouquet de garni, cover and bring soup to a boil. Reduce heat and simmer soup for 30mins or longer. The longer you simmer at a slow rate the more developed the soup will be. Taste, salt and pepper if needed. In the meantime, slice French baguette, brush with melted butter or olive oil, and toast in a 350-degree oven for 5-8 mins. Remove slices and increase oven temp to 450

To Serve:
Ladle soup into ovenproof bowls, place toasted baguette slice on top and sprinkle grated Gruyère over bread slice. Place soup bowls into 450 degree oven and bake till cheese melt and browns. Serve with wine of choice.

1 comment:

  1. This sounds wonderful! I'll be back for the recipe...