Tuesday, March 3, 2009

French Onion Soup

from Sunset
Assembly Time: about 1 hour; Reheating Time: about 10 minutes. Notes: Thaw overnight or quick-thaw (see Thawing below). Use 1 1/2 quarts of broth to complete each batch of soup. Serve with a butter lettuce salad.


Makes 2 main dishes, 4 servings each
* 2 teaspoons sugar
* 1 tablespoon balsamic vinegar
* 3 cups Oven-Sautéed Onions and Garlic
* 1 tablespoon minced fresh thyme leaves or dried thyme
* 1/2 cup dry red wine
* 3 quarts fat-skimmed chicken broth (see notes)
* Gruyère Croutons
* Salt and pepper

1. In a 3- to 4-quart pan over medium-high heat, shake and tilt sugar until melted and amber, 2 to 3 minutes. Immediately add vinegar, sautéed onions and garlic, and thyme. Stir until onions are deep amber, about 5 minutes.

2. Stir in wine. Let mixture cool to room temperature, about 20 minutes.

3. Put 1/2 the onion mixture in each of 2 plastic freezer bags (1-qt. size). Seal bags and freeze (see Cold Facts below).

4. Thaw 1 bag (see Thawing below). Pour onion mixture into a 3- to 4-quart pan and add 1 1/2 quarts chicken broth. Bring to a boil over high heat, stirring often; reduce heat and simmer to blend flavors, about 10 minutes.

5. Ladle soup into bowls and add 1 gruyère crouton to each. Season to taste with salt and pepper. Serve with remaining croutons.

Thawing: Cooking times are for thawed, chilled foods. Overnight: The night before serving, place container of frozen food in the refrigerator. Quick-thaw: Heat frozen foods in plastic bags in a microwave oven at 50% power just until pliable, then cook as recipe directs or empty food into a microwave-safe container, drape loosely with microwave-safe plastic wrap, and cook at full power (100%) until steaming. Note: If your microwave accepts metal, you can also quick-thaw dishes frozen in foil pans; follow manufacturer's instructions.

Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 197 (25% from fat)
Protein: 15g
Fat: 5.4g (sat 0.7)
Carbohydrate: 21g
Fiber: 3.2g
Sodium: 121mg
Cholesterol: 0.0mg

by: myrecipes.com
from Sunset


Post a Comment

Related Posts with Thumbnails


Blog Archive


Recipe Blogs - BlogCatalog Blog Directory blog search directory Food & Drink Business Directory - BTS Local Food & Drink blogs Chefs Blogs Listed in LS Blogs the Blog Directory and Blog Search Engine Powered by  MyPagerank.Net Msn bot last visit powered by MyPagerank.Net Yahoo bot last visit powered by  Ybotvisit.com Add to Technorati Favorites