Sisyphus Acres

French Onion Soup

I made some Monday ~ it was so yummy!

First, Sunday I made a very rich beef broth, roasted and boiled down beef bones, with loads of spices and veggies (carrots, garlic, celery, dill, onion, pepper).  Made sure it was good enough to stand on itÂ’s own.

French Onion Soup ~ not exact measure, cuz I hardly ever cook that way (sorry)

Butter

Beef Broth

Onions (enough to give soup body, cuz this is all it will have)

Wine (I use marsala, but most use cooking sherry)

Worcestershire Sauce

Soy Sauce

Spices

In large sauce/soup pot brown a decent amount of butter (about ¼ cup), Add onions and cook down until caramelized, adding about ¼ to ½ cup wine and a splash or two of Worcestershire in the process.  Once the onions are caramelized, add garlic, dill, pepper, and whatever spices you like.  Add the beef broth and bring to a boil.  Add more Worcestershire and Soy to taste (be careful, it can get too salty if you are not careful!).  Simmer for a bit until the favors meld, about ½ to an hour.

Serve in individual soup crocks.  Traditional serving is soup in a crock, with a crouton (Large circle bread crouton) floating on the soup, topped with provolone cheese, and put under the broiler until cheese is browned and bubbling YUMMY.

(I hate soggy bread, so I do the above but leave out the crouton and lay the cheese carefully and broil it ~ cheese sinks, but fishing it out is half the fun.)

Untitled Comment

{ 12:11, 2006-Feb-22 } { Posted by OurLittleHomestead }

This sounds DELICIOUS!

Thanks for sharing :)

Lisa

I have been looking...

{ 05:31, 2006-Feb-22 } { Posted by DonnaJoy }

for a really good onion soup recipe - this sounds wonderful - thanks!!
Donna

Untitled Comment

{ 11:04, 2006-Mar-3 } { Posted by Dalyn }

Mmm...sounds yummy!