Sunday, September 4, 2011

French Onion Soup

Chop up 6 large onions. Get them frying in a pan with some oil.

Later, add some sherry (I used white wine). Once they're cooked down a bit, add broth, tomato paste, and garlic. Cook a little longer.

Chop old sourdough bread into chunks for croutons. Lay the croutons out on a cookie sheet and dry in a warm oven 5-10 minutes.

Ladle soup into oven-proof bowls (I forgot to add the miso, so our soup had a reddish tint where usually French Onion has a brownish broth).

Arrange croutons over soup.

Layer slices of mozzarella and swiss cheeses, then sprinkle with parmesan.

Broil for just a few minutes to melt the cheese.

Soup's on! Melty cheeses, hot brothy onion soup, flavorful sourdough bread. Pretty darn good.

No comments:

Post a Comment

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 Unported License.