French Onion Soup With Gouda
French Onion Soup
Having had a craving for French Onion Soup I decided to try to make my own since homemade recipes more times than not taste much better than soups you order at a restaurant. I find that many restaurant soups are on the salty side and personally I usually don't salt anything I'm cooking. I'll have salt on the table for those that want to use it.
Rather than go with the traditional Gruyere or Swiss cheese I used Gouda and I must say it was quite delicious.
Yesterday I was at the dollar store and came across French onion soup bowls. I didn't have any so I bought them knowing that I would be making soup. When my husband saw them he was quite happy as he knew soup would be on the menu this weekend.
Here is a trick I learned today about slicing onions. I can't believe I've never knew this before now. Take your onion and slice it from the root to the stem and then peel it. This makes it much easier to do than any way I've tried before.
- 2 Tbs. of butter
- 5 cooking onions (or sweet) cut in 1/2 and then sliced thin
- 2 -3 large cloves of garlic minced
- 3 tsp. of sugar
- 2 dashes of marjoram
- Fresh ground pepper
- 8 cups of beef broth
- 1 Tbs. of Balsamic vinegar
- 5 dashes or Worcestershire sauce
- I used Ciabatta sticks sliced in half and toasted, but you may want to use French bread or banquettes sliced and toasted
- 2 cups of grated Gouda, Gruyere, or Swiss cheese
Instructions Let's Get Cooking!
- In the bottom of a Dutch Oven or large pot melt the butter over a medium heat and then add the onion slices, minced garlic, sugar, marjoram, and fresh ground pepper, and stir.
- Cover and cook for 15 minutes stirring occasionally.
- Add the vinegar and the broth to the pot and stir bringing everything to a boil.
- Turn the heat to simmer and continue to cook for another 15 minutes.
- At this point you can turn the stove off until you're almost ready to serve or turn the oven onto broil, spoon the soup into oven safe bowls adding the bread and grated cheese to the top, and place the bowls under the broiler until the cheese has melted.
- Remove carefully from the oven as the bowls are quite hot and place them on a plate or directly onto the table.
- Dig in and ENJOY!
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Thank you for visiting today, and please leave a comment to let me know that you were here. Have a great day!
What is your favorite type of soup?
© 2014 Susan Zutautas