After numerous gatherings with lots and lots of food, I often go on what my husband calls a soup binge. Binge really isn’t the right word for it, but it’s true that after holidays I tend to like overly simple meals. Can you blame me? After all that cooking and entertaining and being entertained, it’s time to lighten up a little.
Therefore, I offer up this version of French onion soup. Some historians say it was created by King Louis the XIV when he only had margarine and onions on hand. I’ve actually studied French history extensively and I have to say I don’t believe it. I doubt King Louis or anyone in the French court at that time cooked anything for themselves and I can’t imagine the court’s cook coming out to let His Royal Highness know that there are only onions. More likely, I suspect that the soup was created in the famished land that King Louis ruled. . .when the people only had onions to eat. Regardless, here is a delicious French onion soup recipe. It goes well with a baguette and a green salad.
You will need:
1/4 cup butter
3 onions, thinly sliced
1 clove of garlic, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/4 cup sherry
1/4 cup port
2 (10.5 ounce) cans condensed beef broth
2 tsp thyme
1 French baguette
8 ounces sliced gruyere cheese
Directions:
Melt butter in a 4 quart saucepan. Stir in sugar. Cook onions over low heat until golden brown. (Note: You can cook them over medium heat as well, but the more slowly you cook them, the better the flavor.) As onions are starting to look done, stir in the garlic.
Stir in flour until well blended with the onions and pan juices. Add water, port, sherry, and beef broth; heat to boiling. Reduce heat to low. Add thyme. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Place slices of gruyere cheese on top of bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.
Other Recipes: