simple french onion soup

simple french onion soup

There is a place for poorly taken photographs and food requiring the simplest of ingredients. This post is it. Sorry, I just couldn’t get a good shot and the HTB wanted to eat.

I’ve started the new year with a weight loss resolution and am pretty determined this time to make it work. I have to, there is no option unless I want to bust the seams of my very fitting tea ceremony gown. Anyway, it’s been a long-time goal, to shape up and tone up.

The last time I made french onion soup, the HTB wanted to use Alton Brown’s recipe, which in my opinion was a little too apple-ly in flavor due to the apple juice in the recipe. French onion soup is traditionally not the healthiest of meals, but we had onions and extra beef broth so we figured it was the best way to use up those ingredients.

I found this very simple recipe on 101 Cookbooks (a vegetarian cooking website = healthy?) and decided to try it out with some adaptations. I didn’t sweat my onions in the oven but opted to do it on the stove using Alton Brown’s method.

Simple Onion Soup

(taken from 101 Cookbooks)

Serves 2

Ingredients:

  • 2 large onions, sliced thinly
  • 2 tablespoons of butter
  • A glass of white wine (about a cup)
  • 3 cups of vegetable stock or beef stock
  • French crusty bread, sliced thickly (we used what we had)
  • Grated Parmesan cheese
  • Salt and pepper
  • 1/2 – 1 tablespoon sugar (optional)
  • Olive oil (about 2 tablespoons)

Method:

1. Heat saucepan at medium high heat and add olive oil and butter. After butter has melted and is foamy, layer pan with onions, sprinkle salt, then add another layer and repeat till all onions are in the saucepan. Leave onions on the stove at medium-low heat for at least 15 to 20 minutes. Do not stir onions. After about 20 minutes, stir onions occasionally until onions have turned a nice mahogany brown. This should take about 45 minutes to an hour.

2. Add wine and reduce till a syrupy consistency. Then add the beef/veg stock and simmer for about 20 minutes.

3. Season with salt and pepper and add sugar.

4. Pour soup into ramekins and place one slice of bread and sprinkle the grated cheese generously (or like me, sparingly since I’m on a calorie count). Broil in the oven for about 1-2 minutes or until top is lightly brown and crusty. Serve hot.

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