Tuesday, August 16, 2011

30 in 30: Creamy French Onion Soup

Creamy French Onion Soup
Serves 4

Saute on Med-High for 10 minutes:
2 c. yellow onion, halved and thinly sliced
2 T. oil
2 T. butter

Add and saute for an additional 20 minutes:
2 t. sugar

Stir often, until onions are a deep caramel brown.

Incorporate the following, one ingredient at a time:
2 T. flour
1/4 c. ruby port (Best choice: Mount Pleasant)
1 t. beef stock base
1 t. chicken stock base
1 t. veg stock base
1 beef bouillon cube
1 chicken bouillon cube
2 c. water

Bring to boil for 10 minutes.  Add:
1 c. heavy cream
Salt & Pepper to taste, if needed
OR, if it's not salty enough for your taste, add another beef bouillon cube

Slice 2 Sister Schubert's rolls in half.  Toast in oven at 350 for 10 minutes, until crisp.

Ladle broth into oven-proof soup bowls.  Lay a slice of toasted bread on top of each.

Sprinkle each bowl generously with Gruyere cheese - about 1/4 c. each

Place bowls on cookie sheet.  Bake at 350 degrees for 15 minutes.  Broil on high for an additional 2-3 minutes, until cheese is fully melted and slightly browned.

Serve this  for lunch or as a first course for dinner with a glass of ice cold Gewurztraminer.


Oriana said...

How do you eat so much cream and stay so thin?!

Lori Shaffer said...

Well, you see. I learned a few years ago that fat does not turn to fat in the body! SUGAR turns to fat. So, I eat all the cream I want to...and not nearly as much sugar as I want to!!

Oriana said...

I happen to know that it does NOT work that way! When I cut down on cheese, ice cream, chips, etc, I definitely dropped some weight and I still eat lots of candy. I would SO rather eat fat loaded stuff, though!