Tuesday, January 18, 2011

French Onion Soup

The usual suspects
5 lbs onions, sliced thinly
3-4 Tbsp olive oil or margarine
3 cloves, minced
2-3 Tbsp soy sauce
1 Tbsp sugar
1/2 tsp thyme
4 c mushroom stock + 2 c veg stock or water

Day-old bread
Daiya mozzarella flavor

There isn't much to french onion soup.  Most of the flavor comes from caramelizing the onions.  Though it's time-consuming, it is well worth it.   The onions should be sliced into thin half-moons.  In a large pot, heat the olive oil over medium heat.  Add all of your onions.  To caramelize, allow to cook over medium to medium high heat for about an hour, covered.  Check it often and stir every five minutes or so.  Halfway through the cooking process, add the garlic, sugar and thyme, and deglaze with the soy sauce. Once the onions have cooked down and are dark, dark brown (but not burnt!), add your stock.  Deglaze again and allow to simmer for 20 minutes so all of the flavors infuse.

Pretty sure y'all can figure out how to melt cheese on your bread/croutons and plate this dish.

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