With today being cold, warming up with a hot bowl of French Onion soup sounds good! So here is my version:
French Onion Soup
2 Large Onions, sliced thinly
3 tbsp butter
¼ cup Flour
2 cans Campbell‘s Beef Consommé
2 cans of Water
Shredded Mozzarella
French Bread slices, toasted
In a skillet, melt the butter, add the onions and sauté them until gold brown and sticky. Add enough of the flour to coat the onions and soak up any of the butter…you probably will not use all of the flour.
Add the beef consommé and water, and bring to a boil. Reduce heat, lid, and keep at a simmer for another hour.
Turn the oven to Broil. Ladle the soup into a oven safe bowl, until it is about inch from the top. Top the soup with a slice of the toasted French bread, and top that with a handful of mozzarella. Place the bowls on a cookie sheet and place in the oven. As soon as the cheese melts, and starts to brown, remove and serve.
Be very careful, it is very hot!!!
Serves 4
Archive for the Category »Soups «
In honor of St. Patrick’s Day, here is a good recipe for Guinness Beef Stew and a very tasty dipping sauce for brown Irish Soda bread.
Guinness Beef Stew
2 lb Stewed Beef, cubed
1-2 Cans Guinness (the only time you should ever use can Guinness)
1 oz Butter
1 large Onion, Chopped
2 Carrots, chopped
1 tbsp Flour
2 cups of Beef Stock
2 Potatoes, chopped
Sprig of Parsley
Sprig of Thyme
1 Bay Leaf
In a container with a lid, add the cubed beef and the Guinness. Lid, and place in the refrigerator overnight to marinate. The next day, remove the meat and keep the Guinness to use later.
In a large stew pot, melt the butter. Ad the meat (in batches if need to) and brown lightly on all sides. Remove the meat and set aside.
In the pan, now add the onions and carrots. Saute the vegetables until slight softened.
Add the meat back to the pot. Add the flour, and stir to soak up any left over butter. Add the Guinness and the beef stock to the pot. Bring to a boil, and add the potatoes and herbs.
Reduce the heat to low. Simmer for about 1 to 1 1/2 hours or until meat is tender. Remove the bay leaf, and serve hot!
And if you have Irish Soda Bread with the stew, here is a quick and tasty dipping sauce:
Guinness Honey Reduction Sauce
1 cup Guinness
1 Tbls honey
½ cup balsamic vinegar
½ Tbls unsalted butter
Mix all ingredients except the butter in a small sauce pan on low heat. Reduce by ¾ then add butter and continue to heat until butter is incorporated.