Friday, September 23, 2011

GPAC French Onion soup

Ooey. Gooey. Hot. Bubbly. Comforting soup. I love French Onion soup. It's one of my favorites. The only thing is I'm weary of ordering it when we're out because it's too salty for me. Making it at home you can adjust the saltiness and it taste better. You may have most of the ingredients on hand already! If you'd like to add 1/4 cup of red wine or white wine, go for it! I use a combination of both beef and chicken stock. Depending on how salty your stocks are you may cut it back and add water. If you don't have Better than Bouillon , use the measurements for stock/broth.
I served this with French dip sandwiches. If you're making a roast use the drippings!! Add them to your soup- skim off any fat first. If you aren't roasting the beef for the sandwiches  you can just use sliced roast beef from the deli. Perfect in a pinch. I used deli roast beef tonight. I had a roast in the cart, walked past the deli and they had a special on roast beef. So I put the roast back.



French Onion soup
6 tablespoons butter
5-6 onion sliced about 1/4 inch thick
2 bay leaves
1 teaspoon dry thyme
1 tablespoon tomato paste
3 tablespoon flour
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
black pepper

For the liquid use either 
8 cups water
OR
5 cups beef stock/broth
3 cups chicken stock/broth
(If your stock is salty cut back and add water)

For serving-
1 baguette sliced and toasted- butter lightly and rub with a cut clove of garlic
shaved Asiago cheese, Gruyere cheese, or slices of provolone cheese

 In a dutch oven or large pot melt the butter. Add the onions and cook them until soft and a little brown, unless you want them darker and caramelized. This will take about 20-30 minutes, 45 for caramlized darker deep brown. Once soft and a little brown, sprinkle with flour and cook until there is no raw flour smell. (Or mix the flour with a little water and stir until smooth, and add it in with the stock, strain first if you think there are lumps of flour.)

 Add the thyme, bay leaves, tomato paste and black pepper to the onions.
Pour the stock/water into the dutch oven. Bring the soup to a boil. Turn down the soup and simmer for 20 minutes.
 To serve, ladle the soup into bowls (oven safe bowls). Top with pieces of baguette. Top the baguette with cheese. Place under a broiler until the cheese is melted. If you aren't sure your bowls are broiler safe, just put the bowls in a hot oven until the cheese is melted.
 For the sandwiches, slice the beef thinly. Drop it into the hot soup. Place the meat onto one side of a roll.
(If you want, you can lightly butter the bread with a bit of garlic powder.)
 Place provolone cheese on the other side of the bread. Put the sandwiches under the broiler open faced until the cheese melts
Serve with soup.

GPAC French Onion soup
6 tablespoons butter
5-6 onion sliced about 1/4 inch thick
2 bay leaves
1 teaspoon dry thyme
1 tablespoon tomato paste
3 tablespoon flour
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
black pepper

For the liquid use either 
8 cups water
OR
5 cups beef stock/broth
3 cups chicken stock/broth
(If your stock is salty cut back and add water)

For serving-
1 baguette sliced and toasted- butter lightly and rub with a cut clove of garlic
shaved Asiago cheese, Gruyere cheese, or slices of provolone cheese

 In a dutch oven or large pot melt the butter. Add the onions and cook them until soft and a little brown. This will take about 20-30 minutes. Unless you want them darker and caramelized it will take about 45 minutes. Once soft and a little brown, sprinkle with flour and cook until there is no raw flour smell. (Or mix the flour with a little water and stir until smooth, and add it in with the stock, strain first if you think there are lumps of flour.)

 Add the thyme, bay leaves, tomato paste and black pepper to the onions.
Pour the stock/water into the dutch oven. Bring the soup to a boil. Turn down the soup and simmer for 20 minutes.
 To serve, ladle the soup into bowls (oven safe bowls). Top with pieces of baguette. Top the baguette with cheese. Place under a broiler until the cheese is melted. If you aren't sure your bowls are broiler safe, just put the bowls in a hot oven until the cheese is melted.
 For the sandwiches, slice the beef thinly. Drop it into the hot soup. Place the meat onto one side of a roll.
(If you want, you can lightly butter the bread with a bit of garlic powder.)
 Place provolone cheese on the other side of the bread. Put the sandwiches under the broiler open faced until the cheese melts
Serve with soup.
What is your favorite soup? Let me know in the comment box below!
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