Monday, April 4, 2011

French Onion Soup

Made this very simple but delicious french onion soup the other night. I don't like soggy bread though so I toasted it separately and served it on the side rather than in the soup.

French Onion Soup
3 large onions, sliced thinly on a mandolin
2 Tbsp olive oil
3 cloves garlic, minced
4 - 6 cups broth
1 baguette sliced into 1 inch thick pieces
wedge of Gruyere cheese, sliced

The most important part of this recipe is to cook the onions very slowly. Over low heat cook onions in olive oil for 15 - 20 minutes stiring once and a while. You want the onions soft and sweet but not brown. Add garlic and cook for another few minutes. Add broth and let simmer for 10 minutes.

Traditionally you would put the soup into an oven safe dish and top with baguette slices and cheese and broil in the oven until cheese is browned and bubbling. I just broiled the baguette and cheese slices separately to avoid the soggy bread dilemma. Enjoy.

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