Friday, October 2, 2009

French Onion Soup

I've promised soups and here's a good one: French Onion. I love it at the Olde Bryan Inn in Saratoga Springs. I usually get the soup-salad-muffin combo and always choose French Onion. I love the way it bubbles over the edge and gets all crusty-stretchy. If I could order a serving of just that, I'd be happy. But once you break through the cheese to the broth-saturated croutons and the lovely soup, there's happiness.

Stonewall Kitchens has a nice recipe for F.O.S. so I'm posting it here. Just writing about it is making me hungry!

French Onion Soup
From Stonewall Kitchens

3 large sweet onions, sliced thin
3 tbsp. extra virgin olive oil
5 cups (42 oz.) beef broth
½ tsp. salt
½ tsp. pepper
¾ cup Stonewall Kitchen Roasted Garlic Onion Jam*
(probably a nice addition but if you don’t have it, use the equivalent of 3 cloves, minced. Then, add 2 tbsp. cornstarch, dissolved in cold water, to soup after you first bring it to a boil.)

1 loaf French bread, cut into 1” slices, toasted

4-6 oz. Gruyere, Swiss or Provolone cheese, grated


Over medium heat, warm oil in a large stockpot or Dutch oven.
Add onions and cook for 15 minutes, stirring occasionally, until lightly browned.
Reduce heat to low and let simmer, stirring occasionally.
Cook for 35-45 minutes until onions are a deep golden brown.
Add Roasted Garlic Onion Jam, broth, salt, and pepper and bring to a boil. *(If using minced garlic and cornstarch in place of the jam, add it now.)
Ladle soup into 4 heat-proof bowls. Top with toasted bread slices and grated cheese.
Broil 2-3 minutes until cheese is bubby and browned.
Garnish, if desired, with fresh chives, parsley, or thyme.

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