With fall and winter just around the corner, it's also time to think about making some soup. French Onion soup is one of those comfort soups that we enjoy at my house.
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| Kaiser Rolls |
INGREDIENTS
2 med Onions (diced or sliced)
3 tbsp Butter
1 clove Garlic (minced)
4 14.5 oz cans Beef Broth*
6 oz. Water (boiling)
1 tbsp. Beef bullion
1/2 tsp. Onion Powder
1 tsp. Worcestershire Sauce
2 whole Kaiser Rolls (broken into pieces)
3/4 cup Romano Cheese (thick grated) see below
optional Sherry
NOTE: Any beef broth you choose will work with this recipe. Homemade will make it even better.
NOTE: Any beef broth you choose will work with this recipe. Homemade will make it even better.
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| Sliced Onions |
DIRECTIONS
Melt the butter in a stock pot over medium heat. Add the onions and garlic and cook until the onions are soft and caramelized (about 15-20 minutes). Sprinkle the onion powder over the onions and mix well. While the onions are cooking, heat the water in a saucepan, or microwave until boiling hot. Stir in 1 beef bullion cube until dissolved. Add this broth to the onions, followed by the cans of beef broth. Bring this mixture to a boil, reduce the heat to a simmer and stir in the Worchestershire sauce.
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| Saute Onions Beef Broth |
Pour the soup into a dutch oven, or individual oven proof crock bowls (recommended), leaving about 1/2 inch from the top. Set these onto a baking sheet to catch any spills while baking. If serving from the pot or bowls, add the Kaiser rolls, torn into 3/4” Pieces and cover. Place into a preheated 325°F oven for 20 minutes.
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| Add beef broth in serving crocks |
Remove the pot(s) from the oven, sprinkle each with freshly grated Romano, Parmesan, Gruyere, or sliced Munster, and broil until bubbly and golden brown (3 to 5 minutes). To serve the soup, ladle the soup in bowls, or use the individual baking pots. Serve immediately. Enjoy!
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| Add Kaiser pieces to bowl |
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| Add Cheese |
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| Bake and Enjoy |
© TMelle 1998-2011
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