It’s been a while, hasn’t it? Where has the week gone? I’ve been crazy with birthdays, dinners, Phillies, and working out like crazy. Let me also mention that this Saturday morning, I took Dave to an emergency root canal! Ouch. Dave is a man’s man and a hockey player, so it is normal for him to ignore pain… any pain apparently. He had been having terrible tooth pain for weeks, ignoring it and deciding to deal with it, as any “man” should… well this weekend the pain became unbearable and it turns out he needed a root canal. 😦
The only thing Dave wants to eat for a while now is soup! Although it’s been 80-90 degrees, which is ridiculous for April in Philly, I couldn’t be happier to have an excuse to make some more soups.
Since the soup-making was for Dave… I of COURSE just HAD to make him his all-time favorite soup: French Onion. I typically steer away from this stuff, because let’s face it… it’s deadly. The croutons… the CHEESE… it’s a nightmare for dieters, because it’s just so darn good! Well I was certainly not going to deny Dave of his favorite soup because of some silly little diet… so here we have it: my version of French Onion Soup.
French Onion Soup
Recipe from: It’s Good to be the Cook
Serves 3 (or 4!)
1 Tablespoon Olive Oil
2 Large Sweet Onions
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Pepper
4 Cups Beef Broth
Pinch Dried Thyme
1 Tablespoon Worcestershire Sauce
1 Tablespoon Balsamic Vinegar
2 Cups French Bread, sliced into cubes
1/2 Cup Shredded Parmesan-Reggiano Cheese
6 Slices (2 per cup) Reduced-Fat Sargento Swiss Cheese
1. Slice the onion first in half, and then in thin vertical slices making 1/2 rings. Slice them as thinly as possible, but be careful!
2. Heat olive oil in a large pot. Add onions and saute over medium-high heat for 5-8 minutes or until tender. Add sugar, salt, pepper and mix. Saute, stirring often over medium heat for about 20 minutes. Increase heat to medium-high and saute another 5-10 minutes until onion turns golden brown.
3. Meanwhile, prepare your broiler. Cover a baking sheet with foil and spread the bread cubes evenly. Broil on the top rack of your oven for 1 minute, then flip each piece and broil for another minute. Watch this, it WILL BURN!
4. Stir in beef broth, vinegar, worcestershire sauce, and thyme. Bring to a boil then reduce heat to medium. Stirring occasionally, simmer for 10-15 minutes. For better flavor, if you have the time… simmer for 1-2 hours covered. I did not do this and it turned out perfectly!
5. Place 3-4 oven-safe bowls or ramekins in a baking dish or jelly-roll pan. Fill 3/4 of the way with soup. Add 5-6 hunks of the toasted bread, then the Parmesan cheese, then finally the Swiss slices. Carefully place them in the oven and broil for 3-5 minutes or until the cheese is melted and just starting to brown. I repeat… watch this, it WILL BURN!
Enjoy but be careful, it will be really hot!
Ours turned out fabulous! What a nice treat. I was able to sneak some reduced-fat cheese in there so this recipe isn’t as terrible as one you’d get in a restaurant. I also was in a rush so I didn’t let the soup cook together for as long as it should, but it still turned out delish.
The only thing I’d change, is per Dave’s request: use less bread since it soaks up all the soup.