Monday, October 6, 2014

Slow Roasted French Onion Soup for SRC



It's officially fall now and to me that means soup weather. I love coming home and making soup for dinner on a chilly night (or having it in the slow cooker). There are so many different ways to make soup that I could probably have it every night for a year and not have the same one twice. This Slow Roasted French Onion Soup is so delicious that I could probably have it once a week. It takes a little time but not much effort, which is okay with me. Can't you just taste that crusty, crunchy, cheesy bread with the rich broth and caramelized onions?

French onion soup is definitely my favorite. It's probably slightly irrational at this point. I eat it probably every two weeks on average (not always at home though of course). I love the cheesy crunch of the topping and the warm soup with lots of onions. I'm always on the lookout for a good french onions soup recipe and this one is a keeper.


Today is reveal day for my group in the Secret Recipe Club. If you would like to find out more, then click here. The idea is that all of the members are assigned a blog (secretly of course!) and each member can peruse their assigned blog to find something that they would like to make, or several things to make in the future. The assigned blogs are kept completely secret until the reveal day and time, then you get to see who had your blog, and you get to post about what you made from your assigned blog. It's a lot of fun, and a great way to discover new blogs and recipes. 



This month I was assigned to It's Yummi. Chef Becca has so many recipes that I really had a hard time choosing and had to ask my husband for his opinion (a fellow lover of french onion soup too of course). I had a lot of fun going through her recipe index because I loved looking at all of the pictures. I thought about the Asian Sloppy Joes with Cabbage Slaw, Grown Up Bacon Mac & Cheese, or the Buffalo Chicken Dip. I actually did end up making the Buffalo Chicken Dip, we added garlic and it was pretty delicious. The soup though...that is where it's at. This french onion soup is amazing, in my humble opinion of course. I have consumed a lot of french onion soup in my time though. I did end up changing a few things on this recipe but it was because it's because that's what I had to work with and had either forgotten something at the store or already had something in my pantry. Please click over to see Chef Becca's original recipe as well.

Slow Roasted French Onion Soup

Ingredients:
Soup
3 tablespoons unsalted butter, cut into 3 pieces
6 large yellow onions (about 4 pounds), halved pole to pole & cut into 1/4-inch thick slices
Kosher salt, to taste
¾ cup water, plus extra for deglazing
½ cup red wine
2 cups low-sodium chicken broth
4 cups beef broth
2 teaspoons dried basil
⅛ teaspoon cinnamon
1 bay leaf
Ground black pepper, to taste

Cheese Croutons
1 small baguette, cut into 1/2-inch slices
8 ounces shredded Italian cheese blend (about 2 1/2 cups)

Directions:
  1. Heat oven to 400F. Spray the inside of heavy bottomed Dutch oven with non-stick cooking spray. Place the butter, onions, and 1 teaspoon salt in the pot. Cover the pot and cook for 1 hour. Remove the pot from the oven and stir the onions. Bake for an additional 1-1 ½ hours with the lid slightly ajar, stir once halfway through cooking time. 

  2. Remove the pot from the oven and cook over medium-high heat, stirring the onions frequently. After 15-20 minutes the onions should be a golden brown color and most of the liquid should be evaporated. Stir in ¼ cup of water and scrape any golden bits off the bottom of the pot. Repeat two more times.
  3. Stir in the red wine and cook for 5 minutes. Stir in chicken and beef broth, basil, cinnamon, bay leaf, and ½ teaspoon salt while scraping any browned bits off the bottom of the pot. Increase the heat to high and simmer, then reduce the heat to low, cover, and continue to simmer for 30 minutes. Season as desired with salt and pepper. 

  4. Place the baguette slices in a single layer on a sheet pan and bake at 400F for 8-10 minutes or until the bread is golden and crisp. Turn on broiler in oven. Fill individual crocks with soup and top with 1-2 baguette slices. Sprinkle evenly with shredded cheese. Place under broiler for 3-5 minutes or until the edges of the cheese are bubbly. Cool for 3-5 minutes before serving.


Printable recipe

Recipe adapted from It's Yummi



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