Monday, January 9, 2017

French Onion Soup

On New Year's Eve, I like a food theme. I think that's because after our traditional Thanksgiving (turkey and all the fixings) and Christmas (rib roast) dinners I need a little culinary whimsy — a little je ne sais quoi.

We've done Chinese with homemade crab rangoon. We've done fondue with homemade cheese fondue. We've had make-your-own pizzas. This year's NYE theme was French with French Onion Soup, Chicken and Mushrooms in a White Wine Sauce and for entertainment, An American in Paris on DVD. The soup tasted just as decadent — though not quite as salty (I always use low-sodium broth) as the kind ordered up in restaurants. Everything was magnifique!

Happy 2017, mes amis!


French Onion Soup
1/2 cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions (about 4 medium-sized onions)
48 ounces beef broth
2 tablespoons dry sherry (optional
1 teaspoon dried thyme
Nutmeg — hefty pinch or two
Salt and pepper to taste
4 slices French bread (with extra for leftovers)
4 slices provolone cheese (with extra for leftovers)
2 slices Swiss cheese (with extra for leftovers)
1/4 cup grated Parmesan cheese (with extra for leftovers)

Melt butter with olive oil in large stock pot over medium heat. Add onions and continually stir until tender and translucent. Do NOT brown onions.

Add beef broth, sherry, nutmeg and thyme. Season with salt and pepper, and simmer for 30 minutes.

Heat oven broiler.

Place oven-safe bowls on a cookie sheet and ladle soup into each. Place one slice of bread on top of each bowl of soup. (Bread may be broken into pieces if preferred.) Now add the cheeses. Layer each slice of bread with a slice of provolone, half a slice of Swiss and 1 tablespoon Parmesan. Place cookie sheet with bowls into preheated oven and broil until cheese bubbles and browns slightly. Serve and enjoy!

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