I have always had a love affair with French cooking. Like Julia Child or Ina Garten, I never fail to be amazed by the ability to blend simple ingredients into some of the most delicious dishes. This country soup was one of my first timid steps into a life long love of French cooking. Bon Appetit!
INGREDIENTS:
2 Leeks
3 Medium Onions
3 Cups Beef Broth
2 Cups Chicken Broth
1/4 Cup Olive Oil
2 Tbsp. Butter
1 Bay Leaf
2 Tbsp. Butter
1 Bay Leaf
1/2 Tsp. Dry Sage
1 Cup Wine (red or white dry)
1/2 Cup Sherry
1/2 Cup Sherry
2 Cups Gruyere (Give or take depending on the size of your bowls)
1/2 Parsley finely chopped to garnish
Pre-heat oven broil.
1/2 Parsley finely chopped to garnish
Pre-heat oven broil.
1 Baguette (Cut into 1" thick slices, toasted)
Cut the dark green portion of the leek off. Split the leek. Leeks are sometimes dirty so run the halved leeks under running water to clean. Slice thinly.
Chop onions.
Heat a large sauce pan or dutch oven (the big pots with the handles on the side). Then add the olive oil and butter. Put in leeks and onions in the pan. Cook until the onions begin to brown (caramelize).
Add broth, wine, bay leaf and sage. Cook for 30 minutes. Add Sherry.
Method 1
In oven proof bowls, ladle soup leaving a little room for bread. Place a piece of bread in each. Top bread and soup with Gruyere. Put each bowl on a cookie sheet and place in oven until cheese browns. Keep and eye on the cheese. It can burn quickly. Take out of oven. Cool for 10 minutes. Top each bowl with a sprinkle of parsley.
Cut the dark green portion of the leek off. Split the leek. Leeks are sometimes dirty so run the halved leeks under running water to clean. Slice thinly.
Chop onions.
Heat a large sauce pan or dutch oven (the big pots with the handles on the side). Then add the olive oil and butter. Put in leeks and onions in the pan. Cook until the onions begin to brown (caramelize).
Add broth, wine, bay leaf and sage. Cook for 30 minutes. Add Sherry.
Method 1
In oven proof bowls, ladle soup leaving a little room for bread. Place a piece of bread in each. Top bread and soup with Gruyere. Put each bowl on a cookie sheet and place in oven until cheese browns. Keep and eye on the cheese. It can burn quickly. Take out of oven. Cool for 10 minutes. Top each bowl with a sprinkle of parsley.
Method 2
Not everyone has those cute little crockery bowels. You can ladle the soup into soup bowl. Add bread and cheese. Top with parsley. The cheese will melt.
Just a side story. It's my blog so I can do what I want. The first time we went to Paris, Brian and I went to a little Bistro near the Louvre. I can't describe the excitement I felt. It was a bitter cold day in late December. I ordered my first French dish...French Onion Soup. It was magic! But what made the experience even better was after Brian took a few bites he looked at me and said "Yours is better." True or not I felt vraiment Francaise.
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