At the farm market yesterday, I bought some fresh, sweet onions, along with several other things. When I got home, I couldn't decide what to make, then the onions jumped out at me. I had some gruyere cheese, left over bread that I made the day before~~french onion soup.
My husband hates onions, but loves my french onion soup. So win win. I promise this recipe so easy. Here it is!
Two onions, sliced very thin, I used a mandoline
Red wine, I used shiraz (I do not use cooking wine~~ever!)
1 tablespoon butter
1 tablespoon olive oil
beef broth
1 chopped garlic clove
salt and pepper to taste
croutons to fit small bowl
cheese~~swiss is good, gruyere is better
Saute sliced onions in the olive oil and better, they should be soft, not carmalized, about 5 minutes
Add garlic clove and cook 3 minutes
Add red wine, about 1/2 cup and let cook for about 5 minutes
Add beef broth, salt and pepper - bring to boil and let simmer for about 45 minutes, just so the flavors melt together
Ladle soup into small oven safe bowls. Makes about 4 small cups. Place crouton top and sprinkle with the cheese, your decision how much or how little cheese you use.
Put bowls under the broiler until bubbling and brown, or just heat in 450 oven until bowl is filled with melty goodness.
That's it, FABULOUS!!! Please try it and let me know.
Homemade croutons
When I have left over bread, I usually make bread crumbs or croutons. Croutons are easy, just slice the bread, brush with olive oil, and I put a little garlic salt or powder on it, and bake in oven at about 400 until golden brown.
