Archive for February 21st, 2011

This weekend I made a huge pot of French Onion Soup.  It is one of my favorite soups and freezes very well.  The rich broth mingling with the caramelized onions, poured over rich brown bread and topped with dripping melted cheeses. It just makes all right with the world.

French Onion Soup.

6 onions, peeled and sliced.

Olive oil

1/4 tsp sugar

Heat your olive oil in bottom of stew pot, add the onions and cook on medium-high heat for approximately 30 minutes to caramelize.  At the 10 minute cooking point, add the sugar to aid in the caramelizing process. Your onions are done when they have reached a rich deep brown coloration.  Be sure to stir occasionally to keep from burning.


2 cloves garlic minced

Saute for one minute.


8 cups beef stock (from your own stock, or store bought.)

1 bay leaf

1/4 tsp dried thyme.

Salt and black pepper to taste.

Turn heat down to simmer and let simmer for 30 to 40 minutes to mingle flavors.  The longer it cooks the richer the taste.


1/4 cup water

1 tsp cornstarch

Mix cornstarch into lukewarm water and add to the soup to thicken slightly.

To Serve:

Place piece of toasted french bread or rye bread in bottom of soup bowl. Ladle soup over bread and top with cheddar, Swiss or Gouda cheese.  Place soup bowl under broiler or in toaster oven to melt cheese.  You can also microwave it to melt cheese.  Serve warm.

Makes 8-10 servings.




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