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Tuesday, November 26, 2013

French Onion Soup Gratinee

We finally, FINALLY, had weather to match the time of year this past weekend, so naturally my friends and I had a soup party and then the next day I made French onion soup. Yesterday I had some for lunch and Todd was like, MY GOD MAN, NO MORE SOUP and I was like, tough toodles, buddy, we're having another kind of soup on Tuesday.

Look, it's been over 90 degrees for about seven years here, so when it dipped into the fifties, my Dutch oven came out in all its glory, okay?

Anyways. I got this recipe off of All Recipes so I want to link you there in order to give credit where it's due, and to not seem like a lying, thieving asshole. But I will also lay out the ingredients and steps here for those who are like, MY GOD MAN, NO MORE LINKS

French Onion Soup Gratinee
serves four

4 tbsp butter
1 tsp salt
2 large red onions, halved and sliced thin
2 large yellow onions, halved and sliced thin
48 ounces chicken broth
14 ounces beef broth
1/2 cup red wine
1 tbsp Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 tbsp balsamic vinegar
salt and pepper to taste
4 thick slices French baguette
8 slices Gruyere or Swiss
1/2 cup shredded Parmesan
4 pinches paprika (I did not do this)

The woman on All Recipes was to the point so here are her directions that I followed to a T (aside from the paprika), and I rarely follow something to a T:

Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.

Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.

Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.

Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Obligatory line from my favorite movie Clue: "And oh my, this soup's delicious, isn't it?"

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