Saturday, October 25, 2008

French Onion Soup

Fall weather makes me want soup. We had this soup for lunch today and we really liked it. We didn't use a baguette though, we used portuguese rolls from the Fresh market. Yum.
  • 4 onions, chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground black pepper
  • 1 teaspoon white sugar
  • 3 (10.5 ounce) cans beef broth
  • 1 1/4 cups water
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1 cup white wine
  • 1 French baguette, cut into 1/2 inch slices
  • 8 ounces shredded mozzarella cheese

  1. In a large pot over medium heat, saute the onions in the butter or margarine for 10 minutes, or until onions are tender (I would suggest a little longer so the onions start to dissolve...our's were a little crunchy still). Stir in the flour, ground black pepper and the sugar to form a pasty mixture.
  2. Now add the beef broth, water, parsley and thyme and simmer for 10 minutes, Then add the wine and simmer for 10 more minutes.
  3. Preheat oven to broil.
  4. Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven.
  5. Broil in the oven until the cheese is melted and bubbly


livinginparadise said...

Yum, I love french onion soup. I might have to wait until after the pregnancy to try this (because of heartburn) but it looks delicious.

Joc said...

oooh! I LOVE french onion soup too. I bet the wine really helps balance all the beef broth. When M comes back into town I'm totally gonna make this and he'll love me forever. Wait. He already does. :)

Collins said...

Is that a picture of the one you made?! It looks so professional!

shanna said...

No, I wish. I don't have oven-proof bowls so I just make the toast and then put it on the soup in the bowls.