Friday, March 6, 2009

French Onion

It snowed again today.

When it snows outside
I can't help but be
in the mood for soup.

Dinner tonight:
Coffee-Coco Rubbed Tri Tip
Sauteed Greens
Mashed Potatoes
French Onion Soup

French Onion Soup

• 1 tablespoon extra-virgin olive oil
• 1 pound onions, thinly sliced
• 1 small clove garlic, finely chopped
• 1/2 teaspoon herbes de Provence
• Salt and pepper
• 1/4 cup dry white wine
• 1 cup beef broth
• 1/2 baguette, cut into small cubes
• 1 cup1 swiss cheese

1. Preheat the oven to 450°. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and 1/2 teaspoon each salt and pepper, lower the heat to medium and cook, stirring, until the onions are golden, about 15 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan.

2. Divide the soup among oven-safe bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.

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