French Onion Soup

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Today was the first rain of fall here in Santa Barbara so I thought, “Why not post a soup recipe!?”

For me, there is something so warming and delicious in French Onion Soup. I don’t know who came up with the idea of putting cheese in a clear broth but its seriously genius. The gooey melted cheese coupled with the rich beef broth and bread…ah such a delight. I use to work in a restaurant that served french onion soup and I came home smelling like it every night. But it was worth it because I got to eat it all the time. I hope you enjoy and call me if you make this because I never get sick of it. I’ll be over in a flash!

French Onion Soup Recipe:

Serves 4-6 (depending on the size of your bowls)

2 Large Onions

4 TBS Olive Oil

4 TBS Butter

1 Bay Leaf

1 ½ Cup White Wine

½ Cup Marsala

½ Cup Red Wine

8 Cups Beef Broth

1 tablespoons Salt

½ teaspoons cracked black pepper

4-6 thick slices of mozzarella

Homemade Croutons (recipe to follow)

Parmesan

In a large stockpot on medium-high heat, sauté the onions with the butter, olive oil and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the red wine and marsala and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef stock plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove bay leaf and spoon soup into individual oven safe bowls. Top with croutons,mozzarella slices and grated parmesan cheese. Bake until cheese is melted over croutons. Be careful when taking the bowls out of the oven and serve on individual plates. Make sure you let your guests know the bowls are hot. Enjoy!

 

For Homemade Croutons:

1 loaf ciabatta bread cubed

olive oil

salt & pepper

Preheat oven to 350 degrees

To make the croutons, place the cubed bread into a large mixing bowl and drizzle with olive oil. Using clean hands toss the bread until its evenly covered with the oil (but not soaked). Season with salt & pepper and toss one more time. Bake for 10-15 minutes or until golden brown. Turn bread with spatula once during baking to get all sides evenly browned. Set aside.

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2 thoughts on “French Onion Soup

    • Good question! Any white wine will do but I usually use a chardonnay. Of course the higher quality the wine the better the taste! But I have been guilty of using two buck chuck in the past so just do what you can…

      On Thu, Oct 10, 2013 at 6:36 AM, Costa Kitchen

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