French Onion Soup
|January 28, 2014||Posted by Julz under Soup, Uncategorized|
Food Trend: The second polar vortex has made its way to NYC, so once again, soup is on my mind, and in my tummy.
Inspiration: I originally made this recipe in 2012 for my annual girls holiday dinner. The theme was Bistro Classics. All modestly aside, it was the BEST french onion soup I’ve ever had, but it is quite time consuming. So on a cold Saturday afternoon with time on my hands, this recipe was a must!
Adaptation: French Onion soup can be heavy on the fat and calorie count, so I just cut out the butter completely, and used a moderate amount of skimmed mozzarella cheese.
Prep Photos & Tips
One of the reasons this dish is so good is because I use half sweet onions and half red onions. It takes a crazy home cook to peel and finely slice 8 onions. It will burn terribly, but it is definitely worth it. NOTE: I caramelize the red and white onions separately as the red onions cook faster.
The white onions will take about 45 minutes to perfectly caramelize
The red onions will take about 35 minutes
The soup itself only takes about a half hour to cook. But I like to make it early and let it sit for a few hours to blend the flavors.
Re-heat the soup then ladle into an oven proof soup bowl. Add sliced french or Italian bread then cover the bowl with cheese, making sure to have long enough slices that they will cover the outside rim of the bowl so you get a cheesy crust.
I used a mix of Gruyere and Mozzarella Cheese. You want to use a cheese that melts well. Before broiling I also like to add a pinch of paprika.
After 5 minutes under a broiled, voila, you have hot delicious french onion soup! Just be careful, it will be HOT, and you will most likely burn your tongue.
Dig in and enjoy the ooey gooey cheesey bready oniony soup!