French Onion Soup - another variation
French Onion soup is delicious but requires a little patience and time to caramelize your onions. I started at The Pioneer Woman's website but then ended up changing quite a bit of the recipe as it was for lunch and it was already after noontime and she had great suggestions but it would have a 2 hour prep and we were hungry!! This made enough for the 2 of us. Sorry the picture is a little dark and I think the soup would have been lighter in color with white wine and half chicken broth as well.
3 onions -sliced thin
4 T butter
1 clove minced garlic
1/2 c red wine (she suggested white which would probably have been better but red was open)
3 cups Beef Broth (again she suggested half beef and half chicken)
Dashes of Worcestershire Sauce
French Bread
Gruyere Cheese, Shredded
Melt butter in pan and sauté onions over low-medium heat until golden brown --this may take close to 30 minutes.
Add minced garlic and cook 1 min
Add wine and allow to reduce by half.
Add broth and Worcestershire sauce cook another 20 min.
Ladle into bowls and place shredded cheese on top --broil until melted. Also sliced bread place cheese on top and broil til bubbly. Enjoy.
3 onions -sliced thin
4 T butter
1 clove minced garlic
1/2 c red wine (she suggested white which would probably have been better but red was open)
3 cups Beef Broth (again she suggested half beef and half chicken)
Dashes of Worcestershire Sauce
French Bread
Gruyere Cheese, Shredded
Melt butter in pan and sauté onions over low-medium heat until golden brown --this may take close to 30 minutes.
Add minced garlic and cook 1 min
Add wine and allow to reduce by half.
Add broth and Worcestershire sauce cook another 20 min.
Ladle into bowls and place shredded cheese on top --broil until melted. Also sliced bread place cheese on top and broil til bubbly. Enjoy.
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