08 May 2009

Rainy days = yummy soup!

The weather around here has been kind of funky. The old "April showers bring May flowers" seems to have extended a week beyond. Besides the weather, we've had a few cases of closed up, sore throat, sniffly nosed blahs. In an attempt to remedy both of these, I decided to make T and myself some French Onion Soup. I read numerous recipes before deciding on my own mash-up way to go about concocting some soup. Fortunately, my research paid off and T even commented that my version was "just like you get in restaurants!"

French Onion Soup Recipe:

You'll need:
1 32oz box beef broth (low sodium is fine)
1 package shredded mozzarella cheese
1 baguette (day old is fine)
1.5-2 cups chopped onions
1/2 cup red wine
1/4 cup unsalted butter
1 T dried thyme
Worcestershire sauce (phewf that was fun to spell!)
4 oven-safe bowls for serving

How to make it:
1) Chop the onions into 1/4" strips. We bought some great little ones at the Farmer's Market 5 in a ziplock bag for $1.
2) In a medium sized pot, melt the butter and add the thyme to season it as it melts.
3) Set your oven shelf to the lower/middle level and preheat the broiler to low.
4) Add the onion pieces to the pot, stirring regularly until the onions are just about translucent. Meanwhile, slice the baguette into 1/2" slices.
5) Pour in the red wine, a splash of the Worcestershire sauce and the crumbs from the baguette.
6) Add the entire box of beef broth to the onions and let simmer for 20 minutes (a little longer is ok), stir regularly to keep the onions from sticking to the bottom of the pot.
7) Cover a cookie sheet with a SilPat or tinfoil and arrange your four bowls on top.
8) Evenly ladle soup into the bowls. Arrange slices of baguette on top, in one layer. Do not push the slices into the soup to soak them; this will happen in the oven.
9) Sprinkle mozzarella over the bread (and off the sides of the bowls, if you like).
10) Place the whole cookie sheet with bowls on top in the oven for about 10 minutes, until the cheese is bubbly and the pieces on the bowl edges are browned.
11) Serve and enjoy - but be careful - the bowls are super hot!

*Photo from: http://www.displayit-info.com/food/dinner2.html

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