I'm craving French Onion Soup

[redhen]

 

[Sequin]

Cheesy, bready, brothy goodness - Oooooo YUM!!! I bet that was just scrumptious! Now I think I am going to have to make some for myself. Thanks for the inspiration!!

 

[2DogsFarm]

vfem - you may be my new Food Hero*
Great recipe - not too many or esoteric ingredients, goes together quick and looks Dee-Vine
: 9


*I still do miss BigMike

 

[redhen]

Quote:
wheres BigMike gone too? I havent seen him on in a while...

 

[vfem]

Thank you, I love quick and easy... and whatever I have on hand!

 

[Mahonri]

some folks just like to make me hungry.

 

[vfem]

Quote:
Awww... I would cook for you if you were closer. I just love to cook.

Now, I learned this will feed 6 people if its an appetizer style. Double the recipe (You can use 5-6 large onions and double everything else) if you want this to be the main dish and you are feeding more then 3-4 people. I have a small family of 3 so I try to only make leftovers if hubby can take it to work the next day and eat it cold. (no micro in the truck he drives all day!)

 

[Sequin]

Ok, inspiration was a Raving success!!!! HUGE thanks to you Vfem. My husband was in heaven and it was the perfect thing for a dreary rainy evening. I made up my own recipe and my husband took pictures, which I will share once he gets them to me. Here is the recipe I used:

one yellow onion - sliced and chopped
one box Pacific Foods Mushroom Broth
1/2 to 3/4 bottle dark beer(I used deschutes dark porter)
salt and pepper to taste
several white mushrooms - halved and sliced
onion-herb seasoning(italian seasoning might work here as well)
butter
EVOO
rustic french bread
swiss cheese mixed with a little sharp cheddar


First I poured all the broth into the soup pot and set it on medium heat to get it warming and hot.

Then I sautéed the onions in a bit of EVOO and butter.
Once they were turning translucent and browning a bit I added a few ladles of the hot mushroom broth to the saute pan to deglaze the pan - then it all went back into the soup pot.

I sautéed the mushrooms next, again in butter and EVOO with a bit of salt and pepper. Once the mushrooms were done they also were added to the soup pot.

I let everything simmer for about 15 or 20 minutes while I sliced the bread into thick slices and shredded the cheese.(I also made a tossed green salad during this time).

Once the soup was ready to be served I ladled some into each bowl to near full, topped it with a slice of the bread(set so the soup soaked through the bread) and shredded cheese. Usually then would be to put the bowls under the broiler to melt the cheese - or use a kitchen torch to do so, but I used the microwave. Mmmmm - YUM!!!! This recipe would have served 3 or even 4 people. But next time I will need to double it so that I have left overs for lunch the next day.

 

[vfem]

Oh fab... if I had mushrooms it would have put hubby over the moon! What a great plan... can't wait to see the pictures. I know I will be making this again for sure. I'm still shocked my 3 year old ate it, and she kept slurping up the onions pasta style and said "Yummy onion noodles mom... cheesy onion soup so good."

I love little kids at the dinner table experimenting.

 

[Hippie Chickie]

This is definatly dinner tomorrow!!