Sunday, July 17, 2011

French Onion Soup

This classically fancy soup is most impressive served in a traditional crock. If you are crockless, any oven proof bowl with a rim that is smaller than your cheese slices is acceptable. In a pinch, cheese slices can be replaced with shredded cheese and broiling can be skipped all together.

2 cups (one large) onion, thinly sliced
¼ cup butter
1 teaspoon fresh thyme
1 tablespoon Worcestershire sauce (made with distilled vinegar)
4 cups yeast free beef stock
Salt and pepper to taste
8-16 puff pastry croutons (see recipe below)
4 slices smoked provolone

In a large pot, slowly sauté onions in butter over medium heat until they are soft and translucent, about 20 minutes.
Prepare croutons while onions cook, if needed.
Add thyme and Worcestershire sauce to onions.
Add stock, add salt and pepper to taste, and allow to simmer for 20 minutes to allow flavors to meld.
While soup simmers, place four croutons in the bottom of oven proof soup crocks or bowls.
Pour finished soup over croutons and top crocks with provolone cheese and broil for 2 minutes or until cheese is bubbly and golden brown.

Serves 2-4

Croutons for soups
Any extra puff pastry can be cut into breadstick shapes and served on the side, after 16 croutons have been made. Puff pastry shrinks some when baked.

1 sheet of frozen puff pastry- thawed
Salt and pepper, to taste (optional)

Preheat oven to 400 degrees F.
Roll out sheet and cut into 2 inch squares and place on lined baking sheet.
Sprinkle with seasoning if desired.
Bake 15-20 minutes until puffed and golden brown.

1 comment:

  1. Yummy! I loooove French onion soup more than any other soup.

    I wrote my own easy-ish version as well. Bet you never thought a French Onion Soup recipe would have James Van Der Beek crying: