My husband came home with a 25 lb bag of onions. (I never know what he will bring home when I send him to the store for something)
I thought to myself."WHAT are you THINKING?"
Normally I would think that it is great because I have always used onions in almost everything I make until I came down with an auto-immune disease called pemphigus. People with this disease are advised to avoid onions. So, of course, I have been avoiding them.
I didn't have to say anything, he simply put the onions down and said,
I thought to myself."WHAT are you THINKING?"
Normally I would think that it is great because I have always used onions in almost everything I make until I came down with an auto-immune disease called pemphigus. People with this disease are advised to avoid onions. So, of course, I have been avoiding them.
I didn't have to say anything, he simply put the onions down and said,
"French Onion Soup"
He didn't need to say more. I knew he had been patiently waiting for me to make his favorite soup. So even though I can't have it, I thought he deserved to enjoy the homey comfortable feel, taste and smell of French Onion Soup.
You start by making a beef consomme using 4 cups water, 4 tsp. better than bouillon beef base, one carrot, one celery stock, one onion, two sprigs parsley, one bay leaf and 1/8 tsp. thyme.
You start by making a beef consomme using 4 cups water, 4 tsp. better than bouillon beef base, one carrot, one celery stock, one onion, two sprigs parsley, one bay leaf and 1/8 tsp. thyme.
You bring it to a boil and then let it simmer for 30 mins.
I have tripled the recipe here. You never know who will show up for dinner at my house.
In another pan you melt 2 Tbs. butter and add 3 sliced onions. On low heat you cover the onions and let them simmer for 30 mins. stirring occasionally.
In another pan you melt 2 Tbs. butter and add 3 sliced onions. On low heat you cover the onions and let them simmer for 30 mins. stirring occasionally.
The onions should be nice and limp when they are done. You want to be able to slurp them up and have them almost melt in your mouth.
When your consomme is finished simmering you strain it so you get a clear broth.
Because I was too lazy to go outside to get my sprigs of parsley (I just thew in some dried parsley from the spice cabinet) I double strained it to remove as much of the little leaves as I could.
Now you combine the consomme and the onions.
You are now ready to serve the soup.
The finishing touches on French Onion Soup is what makes it such a fun soup to serve. It always looks impressive.
Dish the soup into a bowl, place toasted french bread on top and then top with cheese. Here I have used Gruyere cheese but Swiss works really well also.
The finishing touches on French Onion Soup is what makes it such a fun soup to serve. It always looks impressive.
Dish the soup into a bowl, place toasted french bread on top and then top with cheese. Here I have used Gruyere cheese but Swiss works really well also.
Now for the finishing touch!
Melt the cheese on top. This can be done by placing it in the oven or you can use a torch like the one below.
Melt the cheese on top. This can be done by placing it in the oven or you can use a torch like the one below.
This was my first time ever using a torch. My daughter was getting rid of it because she thought she would never use it. I bet she will want it back now.
And yes it is a good thing that I made extras because just as we were sitting down to eat we had company. It is nice to be able to add more to the table.
For the recipe click here French Onion Soup
For the recipe click here French Onion Soup