Onion* Soup
*I make no claims that this is any kind of french at all
Onion Soup
~3lbs. Vidalia onions, very thinly sliced
2 TBSP Butter
3 TBSP Virgin Olive Oil
1/2 to 1 tsp sugar
2 cloves garlic, minced
1/4 tsp thyme
1 bay leaf
2-3 TBSP Sherry
1 Qt Beef Stock
1 TBSP high quality Extra Virgin Olive OilSwiss cheese, shredded
In a soup pot, melt butter and heat the virgin olive oil and caramelize the onions, stirring occasionally, for approximately 20 minutes. Add the sugar and stir to coat. After 10 minutes add the garlic , thyme, and bay and cook until onions are finished caramelizing, approximately 5 minutes more. Deglaze with Sherry stirring constantly, then add beef stock. Cover, simmer for 30 minutes.
In the mean time, make yourself some garlic toast. Really. I can wait...
Got the toast? Ok, your soup is probably ready.
If you have oven-safe dishes, use these, if not put a small amount swiss cheese at the bottom of your soup bowl. Ladle soup over the cheese. If you have oven safe dishes: Sprinkle additional cheese on top of the garlic bread, set the bread on the soup and broil until golden brown. If not, sprinkle the soup with the remaining cheese, wait until the cheese melts and serve with hot garlic bread.
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Onion Soup
~3lbs. Vidalia onions, very thinly sliced
2 TBSP Butter
3 TBSP Virgin Olive Oil
1/2 to 1 tsp sugar
2 cloves garlic, minced
1/4 tsp thyme
1 bay leaf
2-3 TBSP Sherry
1 Qt Beef Stock
1 TBSP high quality Extra Virgin Olive OilSwiss cheese, shredded
In a soup pot, melt butter and heat the virgin olive oil and caramelize the onions, stirring occasionally, for approximately 20 minutes. Add the sugar and stir to coat. After 10 minutes add the garlic , thyme, and bay and cook until onions are finished caramelizing, approximately 5 minutes more. Deglaze with Sherry stirring constantly, then add beef stock. Cover, simmer for 30 minutes.
In the mean time, make yourself some garlic toast. Really. I can wait...
Got the toast? Ok, your soup is probably ready.
If you have oven-safe dishes, use these, if not put a small amount swiss cheese at the bottom of your soup bowl. Ladle soup over the cheese. If you have oven safe dishes: Sprinkle additional cheese on top of the garlic bread, set the bread on the soup and broil until golden brown. If not, sprinkle the soup with the remaining cheese, wait until the cheese melts and serve with hot garlic bread.
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