French Onion Soup
Posted in /Cooking/Soups on Monday, April 30, 2018
I know that this is a crazy concept, but sometimes you have leftover caramelized onions. I have two favorite things I like to do with these amazing leftovers, quiche and French onion soup. If you don't have leftovers this recipe has you covered with steps to make caramelize onions.
Yield: 4 large bowls
Caramelized Onion Ingredients
2 Tbsp (30 mL) canola oil
2 Tbsp (30 mL) salted butter
3 large white onions, thinly sliced
2 Tbsp (30 mL) balsamic vinegar
? tsp (2 mL) ground black pepper
Soup Ingredients
See ingredient list above or use 1 1/2 cups leftover caramelized onions
1 1/2 cups beef broth
1 1/2 cups chicken broth
Pinch of thyme
Pinch of garlic powder
Kosher salt and black pepper to taste
Olive oil for drizzling
Grated Swiss cheese
Crouton Ingredients
4 slices of bread
3 Tbsp olive oil
3 Tbsp melted butter
Salt and pepper - to taste
Directions
1. Slice onions thinly and set aside
2. In a large skillet, heat canola oil and butter over medium heat. Add onions and saute for about 10 minutes, stirring frequently. Reduce heat to medium low, cover and continue to cook onions for another 30 minutes, stirring occasionally, or until onions are soft and light brown.
3. Add vinegar to pan and continue to cook for another 10 minutes, stirring occasionally, or until vinegar has been absorbed. Season with salt and pepper.
4. Preheat the oven to 375?F.
5. Place the leftover caramelized onions to a large saucepan, add the beef broth, chicken broths, thyme and garlic. Bring to a boil over HIGH heat then reduce heat to a simmer for 20 minutes.
6. Meanwhile prepare the croutons by cubing the slices of bread. And tossing it with the melted butter, olive oil and spices.
7. Place croutons on a parchment lined baking sheet and spread into a single layer that are not touching.
8. Bake croutons for 5 minutes and then check for doneness. A done crouton is golden brown and slightly crunchy.
9. Remove the croutons from the oven and increase the oven temperature to 400?F
10. When the soup is steaming hot, but not boiling, taste the broth and adjust with salt and pepper if necessary. Ladle the soup into oven-safe bowls, top each bowl with croutons and grated Swiss cheese.
11. Put the bowls under the broiler until the cheese is melted, bubbly, and browned in places. Serve immediately.
Writeback