Darn Tootin’!
I thought I’d make a french onion soup for lunch while taking a break from the website stuff. Now, I know french onion soup is more of a winter dish, but hey, have you looked at the temperature lately? The soup turned out really nice, so I took a picture and decided to give you the recipe, should you be interested.
The main ingredient in this soup is not onions, it’s time: it takes about two hours to make two bowls of soup, so don’t start this as a last minute what-the-hell-are-we-making-for-lunch type of meal. It’s a lot of standing and stirring.
Remember, this makes TWO bowls, multiply all ingredients according to your number of guests:
- 3 medium onions, thinly sliced (makes about 4 cups worth)
- 3 tbs margarine/butter
- 1 tbs flour
- 1/2 tsp sugar
- 4 cups of beef broth
- 2 tbs Sherry
- 2 slices of bread
- 2 slices of cheese (swiss is best, but any will do, except cheddar)
Here we go:
In a large pot, melt margarine/butter, and add onions. Cook on LOW heat for about 45 minutes, stirring frequently.
After about 45 minutes, when the onions are starting get a bit pasty, add suger and flour, stir and cook for 3 minutes.
Add the beef broth, stir, and simmer uncovered for about 50 minutes, or until liquid has halved in volume. Add the Sherry about 10 minutes before it’s done.
Spoon the soup into oven-ready bowls, toast the bread slices and float on top of the soup. Cover the bread with cheese slices and broil in the oven until the cheese is bubbling and golden brown.
Enjoy (and apologize to your partner/family/co-workers for the rest of the day)



Copyright 2010 ERWIN GERRITS. All Rights Reserved.