The Soup Experiment- French Onion Soup

From: David Morgan

Times Prepared: this is the first!

Recipe:

4-5 med onions sliced into rings about 1/4 inch thick- used red and white

1 TBS butter

Some oil- I used EVOO

1 Cup Red Wine- we used Malbec

1 veggie bouillon in 3 cups of water or 3 cups veggie/ mushroom broth

Crusty Bread

Garlic

Melty Cheese- We used Gyere (sp)

Put Oil and Butter in big deep skillet and put on medium heat. Layer on Onions sprinkling salt on top of each layer to draw out the water.

Once the bottom layer onions are brown (about 15 minutes) you can start turning them over.

Let all the onions turn brown and let a good rue happen on the bottom of the pan.

About an hour later add the cup of wine and scrape all the rue into the liquid.

Add 3 cups of broth to skillet and simmer with a bouquet of bay leaf, tyme and parsley for an hour.

Remove bouquet. (this thing has a fancy name but I forgot it)

Cut bread into pieces, rub with garlic and lightly toast. Place in bottom of bowl, cover with soup and the add cheese.

Put under the broiler until cheese is golden.

Comments: Was really yummy. I think that Malbec wine added a deep flavor. As we have eaten more of it, we have added more water then another bouillon cube to keep the flavor high.

Tools note: small crocks for the soup that are oven safe.

Overall: Easy to make and yummy ! It took a long time but was worth it. Our oven doesn't broil and we don't have oven safe dishes so we were not able to melt the cheese on top but it was still very good.

Next up- Not sure but probably something from my new book- Simple Suppers given to us by Teran and John.

Not very pretty but it tastes amazing!