so tom absolutly loved this soup but i just really, really liked it. i thought it was a little too sweet and not enough beef-brothy. but he made the whole thing while i was at work the other night and i was lucky enough to have a big steaming bowl of it once i made it home. it's really good and not too much trouble, according to him. we used our new le cruset (pronounced lay crew-say) french or dutch oven (i can't remember which) that we got as a wedding gift. it's awesome for these big rich pots of stew and soup. mmm.....
onion soup with cheese toasts
martha's edf nov 07
serves 8, prep and total time:1hr
stuff:
2T butter
2T olive oil
4# onions (~8) halved and thinly sliced
4 garlic cloves, thinly sliced
salt & pepper
1/2c port or marsala wine
2 cans (14.5oz ea) red-sodium beef broth
2 cans red-sod chicken broth
cheese toasts (gyurere cheese and baguette, how-to below)
do it:1. use 5qt heavt pot/dutch oven to heat oil and butter over medium. and onions and garlic, s&p. cover and cook, stir occasionally, 12-15m, til onions soft.
2. uncover and cook, stir occasionally til onions dark golden, 25-30m. add sm amts of water if bottom of pan gets too dry.
3. add port and cook 2-3m til surypy. add broths and 2c water, s&p, then simmer. add a cheese toast on top and serve.
cheese toasts:
heat broiler, rack 4in from heat. place 8 1/2in thick slices of baguette on a broilerproof baking sheet. sprinkle evenly with 1c shredded gruyere cheese. broil til golden, 2-3m.
it's a really great meal for this time of year and very rich! next time we may use dry red wine instead of the port which was sooo sweet! we may also use only beef broth and no chicken; give it a beefier flavor! keep eating...
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