Show Notes: French Onion Soup
Posted On January 8, 2011
Make Soup!! Here are two of my favorites that we’ll be talking about today on the radio program.
There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even the chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.
French Onion Soup
French Onion Soup just proves that there’s an elegant genius to creating something out of even the most mundane ingredients. With an onion, butter, flour, chicken stock, cheese, and toast, this rich delicious hot meal in a bowl emerges. Brilliant.
You’ll Need
1 medium sweet onion, thinly sliced
3 tablespoons unsalted butter
2 tablespoons flour
2 quarts chicken stock
2 tablespoons (about) Emmenthal or Swiss
cheese per person
1 baguette toast round per person
in a skillet
Sauté onion in butter over a gentle medium flame until it softens (a good 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.
Add in chicken stock. Bring to a boil, and then simmer with the lid on. Allow this mixture a chummy sort of bubbling for another 40 minutes.
ready the remaining parts
As the soup comes along, grate the cheese, and then toast the bread (baguettes, not surprisingly, work best for this).
Simply ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese wants to be golden and the soup bubbles up the side of the dish.
For more information: Click here to visit Will Clower’s website.
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