Title :: French Onion Soup
Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::

• 3 Tablespoons unsalted butter
• 3 pounds onions, peeled and thinly sliced
• 1 teaspoon sugar
• 2 Tablespoons all purpose flour
• 1 large box (32 ounces) reduced-sodium beef broth
• 1/4 cup red wine
• 6 slices French bread
• 6 ounces Gruyere cheese

Description ::
From: February 2012 Family Circle issue

Makes: 6 servings

Melt butter in a very large, deep pot over medium heat. Add onions, and stir to coat. Cover: cook 15 minutes, stirring occasionally, until onions are very soft and begin to turn golden brown.

Uncover; increase heat to medium-high. Add sugar and cook, uncovered, 10 minutes, stirring often. Sprinkle with flour; cook 1 minute. Stir in broth, wine and 1 cup of water. Simmer, uncovered, for 5 minutes.

Heat broiler. Spread bread slices on a baking sheet: toast under broiler for 1 to 2 minute per side; set aside. Place 6 ovenproof bowls or crocks on a baking sheet. Divide soup evenly among bowls (about a cup in each).

Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese (divide evenly among bowls). Heat under broiler for 3 minutes or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

View Recipe

Well I do like a good bowl of French Onion Soup, and making it at home when I want it is great on these cold days. So I gave this one a try, and the red wine does make a difference, just like the restaurants.

I also caramelized the onions.

#1. Slice the onion's root and top off; then cut in half. Peel and slice. Using a large, heavy skillet that won't crowd the onions, heat oil over medium heat, add the onions and stir to coat.

#2. Cook onions, stirring from the bottom every 5 minutes. Once onions begin to brown, reduce heat to medium-low. Cook about 20-30 minutes, stirring every 2-5 minutes or until onions are deep golden brown, adding more oil if needed. Stir often near the end of cooking to prevent burning.

#3. When onions reach their desired color, remove from heat. Sprinkle with salt, pepper or brown sugar if desired.

Tips:

Different onions may caramelize faster.

Onions shrink as they cook, losing about 2/3 of their volume as the water evaporates, so slice more than you think you'll need.

You can caramelize the onions a day in advance. Cool, cover and refrigerate. The next day, reheat and serve. Great on hamburgers and sandwiches. Add them to sour cream to make a dip. I am sure you will find other ways to use them too.