Classic French Onion Soup Recipe
Yield: 6 - servings
Prep
Time: 30 minutes
Cook
Time: 2 hours and 45 minutes
Total Time: 3 hours and 15 minutes
A savory, traditional French onion soup.
Ingredients:
For Soup
3 large yellow onions, thinly sliced
6 tablespoons unsalted butter
1 teaspoon sugar
1 cup Muscadet or dry white wine
1/2 cup medium dry sherry
1/4 teaspoon freshly ground pepper
6 sprigs thyme
2 bay leaves
8 cups of either beef or chicken broth
Note: I have used both chicken and beef broth, but if you prefer the classic presentation use only beef broth, if you would like a lighter taste, use chicken broth or even a combination of the two.
For Croutons
12-18 slices of baguette
2 tablespoons butter
1 large clove garlic
3 cups freshly grated Gruyere cheese
1 cup freshly grated Parmigiano-Reggiano
3 large yellow onions, thinly sliced
6 tablespoons unsalted butter
1 teaspoon sugar
1 cup Muscadet or dry white wine
1/2 cup medium dry sherry
1/4 teaspoon freshly ground pepper
6 sprigs thyme
2 bay leaves
8 cups of either beef or chicken broth
Note: I have used both chicken and beef broth, but if you prefer the classic presentation use only beef broth, if you would like a lighter taste, use chicken broth or even a combination of the two.
For Croutons
12-18 slices of baguette
2 tablespoons butter
1 large clove garlic
3 cups freshly grated Gruyere cheese
1 cup freshly grated Parmigiano-Reggiano
Directions:
Preheat oven to 400 degrees.
Melt the butter in a large Dutch oven that has a lid. Add the onions and sugar, sauté for 5 minutes then stir in the white wine, sherry and pepper. Place in the oven and bake without the lid and stir intermittently for about 1 hour till the onions begin to brown. Put the lid on and cook for about another hour or until the onions are caramelized.
Remove onions from oven and turn oven on to broil.
At this point, tie your fresh thyme and bay leaves together with kitchen twine.
Put the beef and/or chicken stock into a large pot and bring to a boil. Add the thyme/bay leaf bundle to the pot, turn the heat down to a simmer and let broth simmer for about 35 minutes.
While the broth is simmering, place the bread on a baking sheet and broil for a few minutes on each side until golden. Remove from oven and take the garlic clove and rub on one side of the bread, then butter the bread.
Now, take the caramelized onions and divide into 6 oven-proof containers. Add the broth to the onion mixture till it almost reaches the top of the container. Place 2 or 3 pieces of bread on top and sprinkle with the Gruyere and Parmigiano-Reggiano.
Place the containers in an oven proof pan and place under the broiler for 2 to 5 minutes till the top is golden. Please keep a close eye on this so that it does not burn.
Serve immediately.
It is time to start thinking about the two-meal Easter Day which is arriving very early this year on the last day of March. Guests always arrive early, around 11:00 or noon. We start off with drinks and nibbles and progress to choices of five or six soups and salads. It's a long day and no one is in a hurry. I like the pace and the people. I think this looks like an introduction to Easter and spring, so this will be one of the soup choices for 2013. Each time I went to Paris on business, I always brought home a present for the house. One time I bought white soup bowls with lids and lion grips. French onion soup equals French bowls.
Meatball Bubble Biscuits
Source: Barbie F.pinterest
1 can Pillsbury golden layers biscuits - each pulled into 2 layers
10 frozen fully cooked Italian style meatballs - thawed and cut in half
2 sticks string cheese - cut each into 10 pieces
1 T. parm cheese
1/2 t. Italian seasoning
1/4 t. garlic powder
1 c. marinara sauce
Disclaimer:
I do not own this picture or recipe. Pinterest
Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and Italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.
I am making these savory rice, broccoli, and cheese, 'cakes' in a cupcake pan today.
Disclaimer:
I do not own this picture. I got it and the recipe from Pinterest.
This, however, is my picture just before oven time.
I added some pepperoni to my mix of cheese, broccoli, rice, eggs, salt and pepper.
My results.
Melt the butter in a large Dutch oven that has a lid. Add the onions and sugar, sauté for 5 minutes then stir in the white wine, sherry and pepper. Place in the oven and bake without the lid and stir intermittently for about 1 hour till the onions begin to brown. Put the lid on and cook for about another hour or until the onions are caramelized.
Remove onions from oven and turn oven on to broil.
At this point, tie your fresh thyme and bay leaves together with kitchen twine.
Put the beef and/or chicken stock into a large pot and bring to a boil. Add the thyme/bay leaf bundle to the pot, turn the heat down to a simmer and let broth simmer for about 35 minutes.
While the broth is simmering, place the bread on a baking sheet and broil for a few minutes on each side until golden. Remove from oven and take the garlic clove and rub on one side of the bread, then butter the bread.
Now, take the caramelized onions and divide into 6 oven-proof containers. Add the broth to the onion mixture till it almost reaches the top of the container. Place 2 or 3 pieces of bread on top and sprinkle with the Gruyere and Parmigiano-Reggiano.
Place the containers in an oven proof pan and place under the broiler for 2 to 5 minutes till the top is golden. Please keep a close eye on this so that it does not burn.
Serve immediately.
It is time to start thinking about the two-meal Easter Day which is arriving very early this year on the last day of March. Guests always arrive early, around 11:00 or noon. We start off with drinks and nibbles and progress to choices of five or six soups and salads. It's a long day and no one is in a hurry. I like the pace and the people. I think this looks like an introduction to Easter and spring, so this will be one of the soup choices for 2013. Each time I went to Paris on business, I always brought home a present for the house. One time I bought white soup bowls with lids and lion grips. French onion soup equals French bowls.
Meatball Bubble Biscuits
Source: Barbie F.pinterest
1 can Pillsbury golden layers biscuits - each pulled into 2 layers
10 frozen fully cooked Italian style meatballs - thawed and cut in half
2 sticks string cheese - cut each into 10 pieces
1 T. parm cheese
1/2 t. Italian seasoning
1/4 t. garlic powder
1 c. marinara sauce
Disclaimer:
I do not own this picture or recipe. Pinterest
Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and Italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.
Do you know that Red Lobster now has their Cheddar Bay Biscuits (mix) in a box for you to make at home? I found it at Sam's. I saw this woman putting four boxes of something big in her basket and noticed it was from Red Lobster...I got excited! (30 biscuits in 3 packs of 10) All you do is add 3/4 cup cold water, 1/2 cup shredded sharp cheddar cheese, 1 pouch of the mix, 1/3 cup butter, 1 pouch garlic herb blend which is enclosed. I am making these today, so I will let you know how they turn out. Don't kid me now, I know you've had these and loved them.
Disclaimer:
I do not own this picture. I got it and the recipe from Pinterest.
I added some pepperoni to my mix of cheese, broccoli, rice, eggs, salt and pepper.
My results.
