wittdog
Master Chef
Onion Soup
Servings 4
Time about 1 hour
4 TBLS (½ stick butter)
4 Large Onions, thinly sliced (about 6 cups)
5 Cups Beef Broth
2 or 3 sprigs fresh thyme or pinch of dried thyme
2 or 3 sprigs of fresh parsley
Salt and Fresh Ground Black Pepper to taste
1 Melt the butter in a large deep sauce pan over medium heat. Add the onions and cook, stirring occasionally, until the onions are very soft and starting to brown, 30-45 minutes.
2. Add the stock, turn the heat to medium high, and bring to just about a boil. Turn the heat down so the mixture sends up a few bubbles at a time. Add the seasoning herbs, salt, pepper and cook for about 15 minutes. Preheat the oven to 400*. Fish out the parsley and thyme sprigs, if any.
3. Place crouton or toasted bread in a ovenproof bowl. Add soup and top with cheese of your choice. Place the bowls and bake for about 10 till the cheese melts then pop the dishes under the broiler till the cheese browns…..Enjoy.
* I’ve been know to add some drippings for a brisket or chuck cook…or some brisket to the broth in order to add a slight Smokey flavor to the soup…
Servings 4
Time about 1 hour
4 TBLS (½ stick butter)
4 Large Onions, thinly sliced (about 6 cups)
5 Cups Beef Broth
2 or 3 sprigs fresh thyme or pinch of dried thyme
2 or 3 sprigs of fresh parsley
Salt and Fresh Ground Black Pepper to taste
1 Melt the butter in a large deep sauce pan over medium heat. Add the onions and cook, stirring occasionally, until the onions are very soft and starting to brown, 30-45 minutes.
2. Add the stock, turn the heat to medium high, and bring to just about a boil. Turn the heat down so the mixture sends up a few bubbles at a time. Add the seasoning herbs, salt, pepper and cook for about 15 minutes. Preheat the oven to 400*. Fish out the parsley and thyme sprigs, if any.
3. Place crouton or toasted bread in a ovenproof bowl. Add soup and top with cheese of your choice. Place the bowls and bake for about 10 till the cheese melts then pop the dishes under the broiler till the cheese browns…..Enjoy.
* I’ve been know to add some drippings for a brisket or chuck cook…or some brisket to the broth in order to add a slight Smokey flavor to the soup…