French Onion Soup
It has been a little bit since I last blogged. I have begun the New Year and all of it’s renewed hopes. This year the start of the new sounded so perfect. I really needed it. The best way to start new plans and new goals is in a brand new year! This year I will make time for the things that I love and contribute to my happiness. I will be present in every sense of the word. I will stop feeling regret and guilt over things that I cannot change, and make it better in the present. I read an amazing quote by Eckhart Tolle; it says “Only in the present moment do we have access to life itself". That spoke volumes to me. Life is happening in the now...and if we are focusing too much on the past we are literally missing out on life. Light bulb moment big time! I am giving my life a chance living it without regret but with presence. Now that I am starting off the New Year with this gift to myself...I begin to feel refreshed and loved and I want to share that with everyone.
My favorite way to show it is cooking yummy food for those I love. I woke up one morning thinking about French Onion Soup and how yummy it sounded. I have never made it before, so I began my search of recipes. I found one from All Recipes and Paula Dean. I decided I would take a bit from both and put my own little twist on it. I do not have those cute little individual bubble bowls that you are supposed to use for this so I had to improvise. I used a round casserole dish and laid the French bread on top of the soup covering the casserole. It tasted great I think it works just fine to do it that way. Here is what I came up with. Enjoy!
2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion $
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce)Gruyere or swiss cheese. I recommend the Gruyere:)
2 bay leafs
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and Bay Leafs; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
I only used 4 onions. So I think that is up to you and how much you want to use.