CAST-IRON FRENCH ONION SOUP

I won’t share last night’s recipe for cod in remoulade sauce because…well, it wasn’t baaad. However, I will happily share the recipe for french onion soup that I made for dinner the night before. When I make onion soup, I usually go heavy on the liquid and light on the onions. This time I went heavy on the onions, the scent of which still permeates my kitchen and probably will for days. My guys thought the soup tasted fantastic. Me too, though I like the presentation nearly as much–can’t beat my lovely little cast iron soup bowls that are perfect for the broiler when it comes time to melt that cheese. Hello fall!

3 tbsp unsalted butter

3 lbs sweet onions (this translates to 8 small onions), sliced into thin strips

sea salt

ground black pepper

1/2 cup sherry cooking wine (or use the real stuff–I’m not connoisseur enough to tell the difference in an enormous pot of onion-laden soup)

10 cups beef stock

12 slices baguette, about 1/2″ thick slices

2 tbsp olive oil

3 tbsp fresh grated parmesan cheese

6 slices swiss cheese

1 tbsp chopped parsley

1) In large soup pot, melt butter over low heat; add onions and a pinch of salt and pepper; increase temperature to medium and cook onions 45 minutes, stirring often until onions turn golden brown

2) Add sherry cooking wine to onions and stir well; cook 5 minutes; add beef stock and season to taste with salt and pepper; simmer 25 minutes

3) Meanwhile, preheat oven to 500 degrees

4) Brush baguette slices with olive oil and divide parmesan cheese between slices; toast under broiler 1-2 minutes until cheese melts and turns golden brown; remove from oven and set aside; do not turn off oven

5) When soup is ready to serve, ladle into oven-safe (broil-safe) bowls and top each serving with 1 slice of baguette (reserving remaining 6 slices to serve alongside soup); top each slice of baguette in soup with a slice of swiss cheese; place bowls in oven and broil 1-2 minutes until cheese is golden; remove soup from oven and top with parsley; serve immediately with reserved slices of baguette; enjoy!

Servings: 6

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5 thoughts on “CAST-IRON FRENCH ONION SOUP

  1. Teresa says:

    I’ve nominated your blog for the Liebster Blog Award. Congratulations! If you are interested in participating you can pick up your award badge (icon) and rules of participation here: http://cantstayoutofthekitchen.com/2012/10/01/liebster-blog-award/

  2. Donna Coo says:

    Can you advise where to find these cast iron soup bowls. They are amazing.

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