Friday, March 23, 2012

French Onion Soup

Peel and Slice 4-6 large onions, yellow or white
2 large leeks (opt) if using be sure to rinse well, leeks can be sandy and taste gritty
Melt 3 Tbs butter in a large pot, saute onions until browned.

Next   add in 
1/4 cup white wine to deglaze pan, scraping bottom to release any onion that has stuck.
Add 4-6 cups beef or vegetable broth.
Simmer 15- 30 minutes. You may add more both if too much evaporation occurs
while simmering.
Toast 1 in thick bread slices and lightly season with salt.
 Place servings into individual oven proof bowls, Place toasted bread slice on each bowl and sprinkle with grated cheese -options for cheese- mozzarella, jarlsburg, assiago
Bake at 450 until cheese melts.  Serve hot

1 comment:

Jenny said...

I've never thought to use leeks in my french onion soup but I bet they would be scrumptious.

Thanks for the tip.

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