A heart warming French Onion Soup from celebrity Chef Curtis Stone. Perfect for a cold day or as a starter to a great meal
Ingredients
2 TBsp olive oil
6 onions thinly sliced (aprox 3 pounds)
4 garlic cloves, chopped finely
1 bay leaf
2 fresh thyme sprigs
½ cup dry red wine
½ cup sherry
8 cups beef stock
Salt and ground black pepper
6 3/4 inch slices of sourdough bread
6 ounces shredded Gruyère cheese
2 TBsp thinly sliced flat leaf parsley
Directions
1.Over medium heat, place a heavy large pot. Drizzle olive oil into the hot pot and add onions. Cook onions for 1 hour, or until golden, stirring often. Once the onions are soft they will begin to stick to the bottom of the pot and turn a caramel brown color. Scrape the browned onions from the bottom of pot and stir them into the remaining onion mixture.
2.Add the garlic, thyme, and bay leaf to the onions and cook for 5 minutes, or until the garlic softens. Add the red wine and sherry and stir to scrape up any browned bits on the bottom of the pan.
3.Simmer for 5 minutes, or until the liquids reduce by half. Add the stock and bring the soup to a gentle simmer, skimming any foam that rises to the top. Season the soup lightly with salt and pepper.
4.Add just a bit of salt and pepper here, but not too much since the soup will reduce as it simmers and the flavors will become more concentrated. Allow the soup to simmer uncovered for 25 minutes. Season the soup to taste with more salt and pepper.
5.Preheat the broiler on high. Arrange the sourdough bread slices on a baking sheet and broil for 2 minutes or until golden brown on top. Divide the soup among 6 high-sided ovenproof serving bowls. Place the bowls of soup on a heavy baking sheet.
6.Place one bread slice, toasted side down, on top of each bowl of soup. Divide the cheese among the soup bowls and sprinkle with parsley. Place the soup bowls under the broiler for about 3 minutes, or until the cheese melts and is golden brown. Remove from the broiler and serve.
Source: http://winedinedaily.com/recipes
2 TBsp olive oil
6 onions thinly sliced (aprox 3 pounds)
4 garlic cloves, chopped finely
1 bay leaf
2 fresh thyme sprigs
½ cup dry red wine
½ cup sherry
8 cups beef stock
Salt and ground black pepper
6 3/4 inch slices of sourdough bread
6 ounces shredded Gruyère cheese
2 TBsp thinly sliced flat leaf parsley
Directions
1.Over medium heat, place a heavy large pot. Drizzle olive oil into the hot pot and add onions. Cook onions for 1 hour, or until golden, stirring often. Once the onions are soft they will begin to stick to the bottom of the pot and turn a caramel brown color. Scrape the browned onions from the bottom of pot and stir them into the remaining onion mixture.
2.Add the garlic, thyme, and bay leaf to the onions and cook for 5 minutes, or until the garlic softens. Add the red wine and sherry and stir to scrape up any browned bits on the bottom of the pan.
3.Simmer for 5 minutes, or until the liquids reduce by half. Add the stock and bring the soup to a gentle simmer, skimming any foam that rises to the top. Season the soup lightly with salt and pepper.
4.Add just a bit of salt and pepper here, but not too much since the soup will reduce as it simmers and the flavors will become more concentrated. Allow the soup to simmer uncovered for 25 minutes. Season the soup to taste with more salt and pepper.
5.Preheat the broiler on high. Arrange the sourdough bread slices on a baking sheet and broil for 2 minutes or until golden brown on top. Divide the soup among 6 high-sided ovenproof serving bowls. Place the bowls of soup on a heavy baking sheet.
6.Place one bread slice, toasted side down, on top of each bowl of soup. Divide the cheese among the soup bowls and sprinkle with parsley. Place the soup bowls under the broiler for about 3 minutes, or until the cheese melts and is golden brown. Remove from the broiler and serve.
Source: http://winedinedaily.com/recipes
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