Thursday, November 26, 2009

French Onion Soup

10 C Water
1 C Beef Base Paste
5 Large Onions, Sliced Thin
2 C Dry Red Wine
1 T Thyme
Fresh Ground Pepper & Salt to taste.
1 lb Gruyere Cheese

Mix all ingredients and simmer until onions are very tender about an hour.

Croutons
Preheat oven to 400 degrees.

1 Loaf Rosemary Focaccia or Ciabiatta Bread



Cut bread into medium size cubes. Place on a parchment lined baking sheet in a single layer. Bake for 10 minutes or until hard.

Assembly
Ladle hot soup into ovenproof bowls. Top with croutons and a slice of Gruyere cheese. Broil until hot, bubbly and browned. Serve!

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