Madey Edlin

French Onion Soup

In Dinner, French, Health, Onion, Soup on November 16, 2009 at 3:00 pm

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The only thing I would do is cook the heck out of the bread, I didn’t cook it long enough so the bread was instantly soggy when it hit the soup. You know how when you make biscotti you don’t want it to instantly soak of the coffee, so you cook it to death; that’s the idea here.

I know the cooking time looks daunting and not very minimum fuss, but just give the onions a quick stir every once in a while, and the simmering soup a quick swish and your good.

This is my version of Cookography’s recipe.

P.S. I know my bread does not fit my bowl.

  • 1 Tablespoon butter
  • 3 large sweet onions (thinly sliced)
  • 4 cups fresh organic chicken broth
  • 3/4 cup fresh organic beef broth
  • 1 Tablespoon parsley
  • 1 bay leaf
  • 1 Tablespoon balsamic vinegar
  • Salt
  • Fresh ground pepper

Melt the butter in a large pot. Add the onions, and a dash of salt. Stir to coat. Cook stirring fragrantly until caramelized, and the pan has a thick brown coat on the bottom, about 30-35 minutes. Pay close attention not to burn but brown.

Add the broths, and place the herbs in a tea ball and place into the soup. Scrape with a wooden spoon to get all the flavorful bits on the bottom of the pan. Simmer for 20 minutes.

Add the balsamic vinegar, and salt and pepper to taste.

–Cheesy Tops–

  • 1 French baguette (sized to fit snugly in your soup bowl)
  • Swiss cheese, shredded



Serve the soup into the bowls and place the baguette on top, sprinkle with the cheese. Broil for 10 minutes with the oven on broil and the rack to the lowest possible height,. Enjoy!

(Recipie: cookography.com)

(Photography: MAKA pics madey-kay.blogspot.com)

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