Tuesday, January 31, 2012

French Onion Soup

8-10 large onions, sliced
1/2 cup butter
60 ounces beef broth
1 1/2 tsp. Worchestershire sauce
3 bay leaves
10 slices french bread, toasted
grated Parmesan and/or shredded mozzarella cheese
  1. Saute onions in butter until crisp-tender. Transfer to slow cooker.
  2. Add broth, Worchestershire sauce, bay leaves.
  3. Cover and cook on low 5-7 hours.
  4. Ladle into bowls. Top with a slice of bread and cheese.
10 servings.
Source: Fix It and Forget It (2000), page 61

  • I loved this soup! It was so flavorful and unbelievably easy.
  • I made half a batch.
  • I used a variety of onions (one red, one sweet white, and three yellows). I think this contributed to the delicious flavor.
  • The original recipe called for condensed beef broth (like Campbells), but I think that would be too intense and probably too salty. I just used a carton of store brand beef broth.
  • I added a little pepper and found another recipe that called for thyme. (I didn't have any, but that would be good.) I usually think French Onion is oversalted, so didn't add any salt to this recipe. Surprisingly, that was a good choice. I didn't add any at the end either.
  • I buttered and toasted the bread on a grill (like a grilled cheese sandwich) and that added a nice flavor and texture to the bread.
  • We would've used a blow torch to "broil" the cheese as a final step, but it seemed like too much bother for the three of us, so we just microwaved it for 40 seconds or so to make everything melty at the end.

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