01 November 2012

Easy Style French Onion Soup

It's fall. News flash, right? While good soup is great all year long. There is something about soup when it's getting colder, & the weather hits the must-stay-at-home temperatures. In my part of the woods it's been a bit chilly. I have been craving French Onion Soup for some reason, but I wanted to put in as little effort in the preparation as possible. If you don't know this already, all recipes have a range...from quick & easy to gruesomely time consuming. I used to make a French Onion Soup recipe that took hours to make. But I have to admit the result was flavor & taste that was simply indescribable. That took time. Time I did not want to use up on the faithful day I decided to make the soup. This recipe from Miss. Dahl's Voluptuous Delights is perfectly middle of the road. It tastes good, & takes a little time...but not too much. It's easy enough to make again & again.

Easy Style French Onion Soup
from Miss Dahl's Voluptuous Delights

3 large Onions, chopped
1 tablespoon of Unsalted Butter
2 tablespoons Olive Oil
2 quarts of Vegetable Stock (or 1 quart of Chicken Stock & 1 quart of Beef Stock, or two of each)
1 tablespoon aged Balsamic Vinegar
Salt and Pepper
Shaved Parmesan Reggiano

In a large heavy bottomed pot on low heat, heat the olive oil and butter (making sure to thoroughly coat the bottom). 

Add the onions to the pot and mix, making sure all the onions are well coated with the butter and olive oil mixture. Turn the heat up to medium-low, and let the onions sweat for about 45-50 minutes. For an additional 10 minutes cook the onions on medium to medium high heat. You want the onions to be brown and caramelized.

Add the stock and balsamic vinegar to the onions. Turn the heat of the pot back down to medium-low. Stir. Let simmer for 15 minutes. Serve into a bowl, add salt and pepper and parmesan shavings in your desired amount. Slurp!


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