Wednesday, August 25, 2010
French Onion Soup
Nick LOVES French onion soup. He would eat it every day if I could replicate the recipe from 6th Street Bistro in Hood River, Oregon. I don't really like onions, but this soup is SO good and I order it every time we go there, which says a lot! This recipe is from the Pioneer Woman and it was good, it just wasn't 6th Street Bistro good. I have another French onion recipe that I'm going to try and then, when that doesn't cut it, I'm going to beg Nick to go down to Hood River and then I'm going to do some more begging at 6th Street for the recipe. I doubt I'll get, but a girl can try! Again, this one is definitely good, it was just missing a flavor component for us.
French Onion Soup
*From the Pioneer Woman
1 stick butter
4 large or 6 medium yellow onions, halved root to tip and sliced thin
1 cup white wine
4 cups chicken broth
4 cups beef broth
2 cloves garlic, minced
1-2 tablespoons worcestershire sauce
Several thick slices of French bread
Grated gruyere cheese or provolone slices
Preheat oven to 400 degrees. Melt butter in a Dutch oven over medium-low heat.
Chop up your onions and add to the pot.
Cook, covered, for 20 minutes.
Place soup pot in the oven with the lid slightly ajar to ensure the onions brown. Allow onions to cook for one hour, stirring once so onions don't stick and burn.
Remove the pot from the oven and place on the stove over medium heat. Stir and scrape off the brown flavor bits. Pour in the wine.
Cook for five minutes so that the wine can reduce. Add chicken and beef broths. Stir and add worcestershire sauce.
Mince the garlic and add to the soup. Reduce heat to low and simmer for 30-45 minutes.
Meanwhile, butter a few slices of bread and toast under the broiler. Ladle soup into small bowls (or big bowls, depending on how hungry you are!) and add a slice or two of bread.
Top with cheese and place under the broiler. Cook, watching carefully, until the cheese is melted and a little bubbly. Enjoy!