Saturday, March 20, 2010

French Onion Soup

I recently invested in a hand held mandoline from Target. Best $15 I've spent in awhile! It will make the job of slicing all of these onions much faster and will spare you the burning eyes and tears!

8 Medium-large onions, sliced thin, and then cut in half.
3T Butter
4 Cloves garlic, finely minced
1/4C Soy sauce
1/4C Balsamic vinegar
2T Worchestershire sauce
1/4C Beef stock
3/4CWhite wine
Salt and pepper to taste
10C beef stock
1 french baguette, sliced in 1" slices
Guyere, swiss or provolone cheese - 1 piece per planned serving.

1. Thinly slice the onions and mince the garlic. Melt butter in large saute pan and add onions and garlic to pan.

2. In a medium bowl, mix soy sauce, balsamic vinegar, worchestershire sauce, beef stock and white wine. Mix and add to onions.

3. Bring to a boil, then cover and reduce heat to low. Simmer on low for at least 2 hours, until all the liquid has been absorbed and onions are a dark brown color. Season with salt and pepper.

4. Add the beef stock to the onions. Bring to a boil and then reduce to simmer. Add more liquid if necessary.

5. While the soup is coming to boil, place baguette slices on a baking sheet and toast in the oven for a few minutes at 400 degrees.

6. Set oven to broil. Ladle soup into oven safe bowls. Place 1 pc baguette on top of soup, and top bread with cheese. Place bowls on a cookie sheet and set in oven for 1-2 minutes, until cheese is melted and bubbling. Serve immediately.

**The bowls will be VERY hot!

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