Saturday, August 4, 2007

Classic French Onion Soup

Yield: 8 Servings
Prep: 40 minutes

8 medium onions, thinly sliced
3 Tbs dry red wine (optional)
4 cups beef broth
4 cans beef consume'
1/2 cup butter
8 slices Texas toast, toasted & cut into large circles the size of serving bowls
Freshly grated parmesean cheese

Melt butter in stock pot. Saute' onions until carmelized. Add wine & cook until liquor evaporates. Add consume & beef broth. Bring to a boil, reduce heat, and simmer 5-10 minutes. Pour into bowls & top with 1 slice bread on each bowl. Top with parmesean cheese & broil until cheese is browned.

Tips & Tricks:
Use a bowl to measure & cut Texas toast into the right size circles. If using cooking wine, be aware that alcohol must be cooked for an entire hour to cook out. I don't usually have an hour, or cooking wine on hand so I just skip that step with good results.

Make it Healthier:
Reduce butter & use low sodium broth. Use thick slices of toasted whole wheat bread in place of Texas toast.

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