Tuesday, 2 December 2014
French Onion Soup
I love french onion soup.. and this recipe NAILS it!! Like, I'm talking restaurant quality french onion soup. I was SO impressed with how this turned out - and it was really easy to make!
1/2 Cup Butter
4 Medium Sized Onions Sliced Thin
2 Cloves of Minced Garlic
1/4 Tsp Ground Thyme
1 Bay Leaf
1/2 Tsp Salt
A Dash of Ground Black Pepper
3 (10 oz.) Cans of Beef Consomme
1 1/4 Cup Beef Broth
1 Tbsp Red Wine Vinegar
6 Thick Slices of French Bread (Cut 2 of those slices in half so you have 4)
2 Cups Shredded Kraft Italiano Cheese
Melt the butter in a stock pot, add in the onions, garlic, thyme, bay leaf and salt and pepper.
Cook that mixture, stirring often until the onions are soft and caramelized (about 30 minutes).
Add in your beef consomme, beef broth and vinegar. Simmer for another 30 minutes.
Broil your bread for a couple minutes, flipping once until they are nice and toasty (I butted mine a little bit and added my herbed garlic sea salt). Remove the bread once it's toasted, but keep the broiler on.
Remove the bay leaf, and ladle your soup into 4 oven safe serving bowl (or french onion soup bowls, if you have them). Place a slice and a half of french bread into each bowl and top with 1/2 cup of cheese.
Broil for about 5 minutes until the cheese is nice and bubbly. Remove from oven and let sit for a minute or so (it'll be super hot - obviously).