French Onion Soup
Serves 4 - 6 as a main course, 6 -8 as a starter
- 3 tbsp butter
- 1 tbsp olive oil
- 3 mutant large onions, or 5 cups onion sliced (I had mutant large onions on hand)
- 1 tbsp brown sugar
- 3 tbsp flour
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 4 cups beef stock + 4 cups water or 8 cups store bought fat free beef broth
- 1/2 cup white wine
- 1 tbsp Worcestershire sauce
- French bread, cut in thick slices
- Gruyere or Emmentaler Cheese, shredded
- Heat butter and oil over medium low heat in a large pot until the butter is melted
- Add onions, cover and cook over low heat for 30 minutes
- Add sugar and turn heat up to medium, stir often and cook until the onions are golden.
- Add flour and salt and cook 1 - 2 minutes
- Add stock through Worcestershire sauce, cover, reduce heat and simmer for 30 minutes
- Salt and Pepper to taste
- Serve in bowls with toasted bread slices and cheese melted on top (see above note)
This meal isn't due until later in the Olympic menu but I do love to make my meals ahead when I have time. This one freezes beautifully. Don't pre-toast the bread, just slice it up and freeze it. It will be just the right texture for this dish when you are ready to eat it.
Back to the Games!