Wednesday, April 6, 2011

English Onion Soup

This was

English Onion Soup.

English Onion Soup
Adapted from: Jamie Oliver

olive oil
handful of fresh sage
4 garlic cloves
1 red onion
1 white onion
1 shallot
1 leek
salt and pepper
4 cups beef broth
sliced baguette (or any other type of crusty bread)
1 cup grated gruyere

1. In a large pot, heat the butter and olive oil on med-low heat. 

2. Mince the sage and the garlic and add it to the pot. Give it a good stir, then add the onions. Season with salt and pepper and let cook (stirring so that it does not burn) for a good 50 minutes. Don't try to speed up this process...the flavor really comes out when you cook it nice and slow.

3. When the onions are nice and glossy, add the beef broth and bring to a boil. Once boiling, bring to a simmer and cook another 15 minutes. Taste and adjust seasoning if needed. 

4. When soup is done, preheat your oven to broil. Ladle the soup into ramekins. Take pieces of your sliced bread, butter one side then place on top of your soup. Sprinkle with cheese and broil until cheese is melted. 

5. Savor. Yumm. 

Posted 1 Year Ago: "Easter Photo Shoot"

English Onion Soup

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