FRENCH ONION SOUP
Yeah, I know, everyone has a recipe. This one is an amalgamation and modification of two I found out there by Michael Smith and Ricardo, and our family loves it.
Provided by MummaKat
Categories < 4 Hours
Time 1h50m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large soup pot. Add the onions and splash of water, and cover. Let onions soften at medium high for 10 minutes.
- Remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour. I did this while watching tv (food shows, natch!) and got up to stir at every ad break.
- Season with salt and pepper, and add thyme and mustard. Add beer and bring to a boil, add chicken stock and bring to a boil again. Reduce heat and let simmer for 10 minutes. Add more salt or pepper or stock if necessary.
- Preheat oven to 350 degrees.
- Ladle the soup into 4 oven-proof onion soup bowls. Add toasted baguette slices. Sprinkle with cheese.
- Bake for 10 minutes. Bowls will be very hot. Let cool for 10 minutes. Cheese will be still delightfully melted!
Nutrition Facts : Calories 1063.8, Fat 31.6, SaturatedFat 17.6, Cholesterol 75.7, Sodium 1803.2, Carbohydrate 123.4, Fiber 6.4, Sugar 16, Protein 38.4
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