Food for Friday - Week 22
French Onion Soup
This has been a crazy week here in Tulsa. I have had computer problems which I am happy to say have been resolved after several days. My girls are both preparing to move back to Tulsa and are coming and going now so that makes things hectic but good. I am so thrilled...it has seemed so unreal until now and it is finally happening. Lots of excitement for the whole family. Our weather continues to be stormy and unpredictable. A Tornado touched down about 5 miles from my house this evening. There is damage but no one reported hurt so far...Thanks be to God!! I have been gardening and trying to get the yard back in shape. I love being outdoors and working in the dirt. Miss Ella and Jenny are here this week helping and entertaining me as they wait for their house to be finished. What joy to know they will be here permanently soon!!
On with my chosen recipe for the week...French Onion Soup!! Some of you may think soup is just for the cold months but I love soup year round....especially French Onion Soup. I love to make it this time of year with Vidaila Sweet Onions. This soup hits the spot anytime in my book. I have been making it for years. I remember as a young wife making it for a group of "Navy Wives" when we lived on a Navy Base in California. That seems like a lifetime ago...but good memories deepen with time and I am so glad to have so many memories which remind me of what a blessed life I have had.
Thank you Lord for all your blessings.....the beauty of this earth and its' bounty, our children and grandchildren, good friends which you plant in our lives and memories that fill our hearts and keep us warm. Most of all we thank you for your son Jesus Christ....In His Name we Pray....Amen and Amen!!
French Onion Soup
Ingredients:
4-5 pounds of onions (I like a lot of onions in my soup...you can use white or yellow or if they are in season I use sweet onions)
1/2 cup butter
1 cup deep red wine ( burgandy or merlot work well)
4 cups chicken broth
4 cups beef broth ( I used beef boullion and mix with 4 cups water)
1 TBSP Worcestershire sauce
1 TBSP Balsamic Vinegar
Bouquet Garni - 3 sprigs parsley and 2 sprigs of thyme
1 tsp garlic minced
Croutons ( I use these because they are easy and I can pile as many as I want in the bowl before I melt the cheese on top)
Sliced Provolone Cheese
Grated Parmesan to taste
Directions:
1. Preheat Oven to 400 degrees.
2. Peel and slice the onions into rings about 1/4 to 1/2 inch thick
I like a lot of onions in my soup. They will cook down to about 1/4 of the amount you start with so don't skimp on the onions.
3. Melt the stick of butter in a large dutch oven and add the onion slices.
4. Cook the onions for about 20 minutes until translucent and soft.
5. Cover the dutch oven and place in preheated oven with the lid slightly ajar for the steam to escape.
6. Roast the onions for about an hour. I learned this step from the Pioneer Woman's recipe....it saves you from standing at the stove and watching the onions for an hour. Stir the onions twice during the roasting time. There will be brown bits that form. That's fine.
7. Return the pot to the stovetop and add the red wine. Turn the heat back on and simmer for 5 minutes until the wine has reduced. Be sure to scrape the brown bits from the pan into the soup...that is where all the flavor is hidden.
8. Tie the parsley and thyme together with kitchen twine to form the Bouquet Garni.
9. Add the chicken broth, beef broth, Worcestershire sauce, Balsamic Vinegar, garlic, and Bouquet Garni to the onions in the dutch oven. 
10. Reduce the heat to low and simmer uncovered for 30-40 minutes.
11. When the soup is ready remove the Bouquet Garni (throw away at this point...it has done it's job). Turn on your oven broiler to preheat.
12. Gather your croutons and cheese for the topping to the soup. I use provolone because I love the smoky flavor but you can use whatever cheese you prefer.
13. Ladle the soup into the bowl. Then add croutons (amount is up to you....I like a lot!!) Cover with sliced Provolone and top with grated Parmesan.
French Onion Soup
Ingredients:
4-5 pounds of onions (I like a lot of onions in my soup...you can use white or yellow or if they are in season I use sweet onions)
1/2 cup butter
1 cup deep red wine ( burgandy or merlot work well)
4 cups chicken broth
4 cups beef broth ( I used beef boullion and mix with 4 cups water)
1 TBSP Worcestershire sauce
1 TBSP Balsamic Vinegar
Bouquet Garni - 3 sprigs parsley and 2 sprigs of thyme
1 tsp garlic minced
Croutons ( I use these because they are easy and I can pile as many as I want in the bowl before I melt the cheese on top)
Sliced Provolone Cheese
Grated Parmesan to taste
Directions:
1. Preheat Oven to 400 degrees.
2. Peel and slice the onions into rings about 1/4 to 1/2 inch thick
3. Melt the stick of butter in a large dutch oven and add the onion slices.
3. Melt the stick of butter in a large dutch oven and add the onion slices.
4. Cook the onions for about 20 minutes until translucent and soft.
5. Cover the dutch oven and place in preheated oven with the lid slightly ajar for the steam to escape.
6. Roast the onions for about an hour. I learned this step from the Pioneer Woman's recipe....it saves you from standing at the stove and watching the onions for an hour. Stir the onions twice during the roasting time. There will be brown bits that form. That's fine.
7. Return the pot to the stovetop and add the red wine. Turn the heat back on and simmer for 5 minutes until the wine has reduced. Be sure to scrape the brown bits from the pan into the soup...that is where all the flavor is hidden.
8. Tie the parsley and thyme together with kitchen twine to form the Bouquet Garni
9. Add the chicken broth, beef broth, Worcestershire sauce, Balsamic Vinegar, garlic, and Bouquet Garni to the onions in the dutch oven.
10. Reduce the heat to low and simmer uncovered for 30-40 minutes.
11. When the soup is ready remove the Bouquet Garni (throw away at this point...it has done it's job). Turn on your oven broiler to preheat.
12. Gather your croutons and cheese for the topping to the soup. I use provolone because I love the smoky flavor but you can use whatever cheese you prefer.
13. Ladle the soup into the bowl. Then add croutons (amount is up to you....I like a lot!!) Cover with sliced Provolone and top with grated Parmesan.
14. Place under preheated broiler and watch...do not leave or it will burn....when the cheese is bubbly and browned remove from the oven to the table and enjoy!
5. Cover the dutch oven and place in preheated oven with the lid slightly ajar for the steam to escape.
6. Roast the onions for about an hour. I learned this step from the Pioneer Woman's recipe....it saves you from standing at the stove and watching the onions for an hour. Stir the onions twice during the roasting time. There will be brown bits that form. That's fine.
7. Return the pot to the stovetop and add the red wine. Turn the heat back on and simmer for 5 minutes until the wine has reduced. Be sure to scrape the brown bits from the pan into the soup...that is where all the flavor is hidden.
8. Tie the parsley and thyme together with kitchen twine to form the Bouquet Garni
9. Add the chicken broth, beef broth, Worcestershire sauce, Balsamic Vinegar, garlic, and Bouquet Garni to the onions in the dutch oven.
10. Reduce the heat to low and simmer uncovered for 30-40 minutes.
11. When the soup is ready remove the Bouquet Garni (throw away at this point...it has done it's job). Turn on your oven broiler to preheat.
12. Gather your croutons and cheese for the topping to the soup. I use provolone because I love the smoky flavor but you can use whatever cheese you prefer.
13. Ladle the soup into the bowl. Then add croutons (amount is up to you....I like a lot!!) Cover with sliced Provolone and top with grated Parmesan.
14. Place under preheated broiler and watch...do not leave or it will burn....when the cheese is bubbly and browned remove from the oven to the table and enjoy!
Hope you enjoy this half as much as I do....
Bon Appetite!!
Happy Trails...until we eat again!!
Mtn Mama
That's scary that a tornado touched down so close!
ReplyDeleteI'm glad no one was hurt.
The soup looks delicious, and I love how detailed you've made the instructions to follow so we can make it over here too!
Visiting today from Thursday's Favorite Things. :)
Oh so glad your safe! Was worried!
ReplyDeleteI love French Onion Soup and yours looks delicious.
A great post and tutorial.
Blessings,
Sherry
Yummy - a great french onion soup takes some beating!
ReplyDeleteI would love for you to link up at the Mommy Archive - we're focused on soup recipes this week, Alice @ Mums Make Lists