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Jan
22

French Onion Soup

By

Welcome back to Food~Flavor~Fun.  A place to find and share some favorite recipes of mine that are tried and true.  Yep I really fix these at my house for my family.  I’m not a professional chef.  Just a guy that loves good tasting food of all kinds.  I’ve cooked on my own for many years.  My wife is a flight attendant and is out-of-town several days a week.  So I was a Mr. Mom before the movie. 

This is one of my favorite soup recipes.  I use shallots instead of onions.  I think the flavor is richer and more delicate that using the larger onions.  The cheese on top makes it special so don’t go cheap there.  I grew up a block away from a great french bakery.  Grab some french bread to toast into the croutons for the body of the soup.  Great stuff!  First we start out with roasting about a dozen or so shallots.

Roasted Shallots

Take 12-14 peeled shallots put them on a sheet of foil.  Sprinkle with salt, pepper and a couple of tablespoons of extra virgin olive oil.  Wrap up to a good seal and put in a 400 degree oven.  Roast for about 40 minutes.  Take them out and allow to cool.

French Bread Croutons

Cut several 1 inch slices from a loaf of french bread.  Cut these slices into about 1 inch square pieces.  In a bowl, sprinkle the bread pieces with your favorite spicy seasoning mix.  If you don’t have one yet, look up Emeril’s BAM recipe.  I started there and made my own adjustments.  Then add about 3 tablespoons of olive oil and mix to coat.  Place on a cookie sheet and place into a 350 degree oven until toasted and crisp.  About 10-15 minutes.  Remove and set aside.

French Onion Soup

Ingredients:

  • 2-3 tablespoons olive oil
  • roasted shallots from above
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped thyme
  • 1/2 teaspoon salt
  • fresh black pepper (a couple of good turns on the pepper mill)
  • 2 quarts beef stock
  • 1/2 cup white wine
  • french bread croutons
  • 2 cups grated gruyere cheese

Directions:

Quarter the roasted shallots.  Add the olive oil to a large sauce pan or dutch oven.  Bring up to medium heat.  Add the quartered shallots and lower the heat to medium low.  Add the Sage and Thyme.  Saute about 25 minutes stirring often until golden brown and beginning to carmelize.  Add the stock and the wine and bring to a boil.  Lower the heat to a simmer, cover and let simmer for 30 minutes.  Season to taste with salt and pepper.

Preheat the overn to 450 degrees.

Put 4-6 of the french bread croutons into 4 oven-proof bowls.  Laddle the soup over the croutons and cover with graded cheese.  Place the bowls on a cookie sheet and place into the oven until the cheese is melted and the top has browned.  About 10 minutes.  Serve warm.  Enjoy!

Categories : Soups and Salads

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