A Recipe For French Onion Soup Made In A Single Pot In Under An Hour And Tastes Amazing.
For me this is a quick and easy soup that I make when I'm feeling hurried, yet it happens to be one of my husband's favorites. It's particularly good on a cold New Hampshire winter served with salad or a sandwich.
One evening, a bit more rushed than normal, I decided to sauté a few slices of leftover roast beef along with the onions to fortify the stock flavor. With the remainder of the baguette, I made a few sandwiches with other leftovers including, the beef, sliced red onion, baby spinach, balsamic vinegar and a little bit of blue cheese.
The fridge was clean. We were happy.
I'm partial to using Courvoisier cognac. There are others that you could certainly use, but just be sure to use a quality cognac. If you would drink it, you can cook with it. I always have a few nips in my cabinet for cooking. Often it is easier to store these tiny bottles and if you rarely drink Cognac, for example, it can be more cost effective.
Vadalia onions have a slightly sweet, subtle flavor. You could use white onions for this recipe, but I would recommend that you try the Vadalia.
Swiss cheese is most often used atop french onion soup. No one can argue that it is delicious, however, there are several different kinds to choose from. I prefer the sharper flavor of the Gruyere. I have also used Fontina and it, too, was yummy.
I never use boullion. For me, it is much to salty and lacks true flavor. If you have the time and inclination, make your own stock. If you are pressed for time, they sell a few good brands at the market.
It is best to season your dishes during the cooking process. When the dish is done, a final seasoning makes it complete. This soup is no exception. I add a very small pinch of salt when I am cooking my onions, but because there is salt (presumably) in the beef stock and the cheese, I do not use much. As for black pepper, I opt to go without when making this soup. The flavors seem to work well without it.
These Are On My Wish List:
A Dutch Oven is a wonderful investment. It has superior heat distribution and heat retention, both on and in the oven. The durable, non-reactive interior means that your food doesn't stick, but it still allows sucs to form on the bottom of the pan.
It generally has a secure lid that locks in the heat and the moisture, along with a heat-resistant knob.
My husband and I purchased a Le Creuset and it is one of my favorite pieces of kitchen equipment. They are rather expensive, however, it will last a lifetime.
A salamander is a small broiler oven typically installed above the range. It is helpful with a variety of food preparation tasks. Generally, it is used to melt, toast, or brown the top of various dishes. It is ideal for accomplishing quick tasks without having to heat up your larger oven, such as melting cheese on your french onion soup.
A salamander is a luxury item. Most home kitchens do not have them, but a girl's gotta dream.
Footed Soup Bowls-A Little Something Special.
For a dinner party, footed soup bowls look beautiful. You can find them at a variety of different shops and you don't need to spend a great deal of money on them.
I have seen them at Williams-Sonomas, Crate & Barrel and Macy's, I have also seen them at Target. I found mine at The Christmas Tree Shoppe for $1.50 each. For that price, I purchased several for myself and a few others for hostess gifts.
Here are a few other bowl styles to think about. I think the bowls with the lids are charming.
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