Aug 17, 2011

{french onion soup}

most delicious soup i've had in a really long time, folks. it takes just a little more hands on time to brown the onions, but otherwise, its super easy & GOOD!!! although i've been craving french onion soup for weeks now, so it was probably especially good to me.
 you should still give it a makin', though, i think :)

french onion soup
original recipe from the curvy carrot

{recipe says it serves 6. maybe its just because i can eat about double right now + this was super amazing but i would say it serves 4}

3 pounds or 3 large/4 small onions, cut into small pieces
3 tablespoons of coconut oil/butter
1/2 teaspoon of sea salt
1 pinch of sugar
3 cups of chicken or beef stock + 2 cups of water
1 tablespoon of arrowroot powder/flour
1 sprig of thyme {or a bit of italian seasoning, if you aren't in the habit of keeping fresh thyme around, like me}
1/4 cup of dry white wine
1 crusty baguette {i have a killer recipe coming your way for these, too}
1/2 cup of gruyere or another fancy cheese of your liking

1. melt coconut oil in a large soup pot over medium heat.
2. add onions, salt & sugar. cover & cook for 10 minutes. then reduce heat & cook until lightly browned. this takes 20-30 minutes. but you can just go back every 5 minutes or so & give it a stir.
3. begin adding water - just a tablespoon at a time. don't add your 5 cups right now. just stir in enough to loosen up the dark brown stuff on the bottom of your pan. continue to cook until onions are even more browned.
4. add arrowroot or flour & stir for 2 minutes
5. add stock, water & thyme & bring to a boil.
6. lower heat, add wine & any additional spices to taste & simmer for 20 minutes.
7. this final step is for about 15 minutes before you're ready to eat: slice up a baguette into 3/4 inch-ish slices & cover a cookie sheet. bake until crispy, or dry.
8. then you'll want to scoop your soup into heatproof (thing corningwear style) bowls, set on a baking sheet & top with baguette slices + cheese. heat in your broiler at 450 until cheese is melty & bubbly & EAT!!!

    2 comments:

    1. YUM! Thank you, thank you, thank you for this wonderful recipe :)

      ReplyDelete