Monday, November 12, 2012

Zippy French Onion Soup

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It's really a very very small change to a classic French Onion Soup that makes this a little zippier.

First up, I love the idea of French Onion Soup.  Beef broth and caramelized onions and toast and cheese... What's not to love.  But, for me, most of the time the broth is pretty plain.  Not a lot of flavor and certainly not a lot of zip.

So I add a couple of secret ingredients...

First, the toast is actually Garlic toast.  Adds an olive oil little hint of flavor and what can I say... Garlic.

Next, in the broth I add a TBS of Worcestershire sauce.  Helps to darken the broth (the illusion of extra flavor), plus actually does add that extra bit of zip.

Finally I add a quarter tsp of dried Mustard Powder.  Just enough to add a something.  No one would be able to pick out the flavor, but it is something extra.

Otherwise... pretty standard...

 Here's what I did... (recipe makes two bowls, easily doubled)

Zippy French Onion Soup

  • 1 Medium Sweet Onion, Cut into rings, rings seperated
  • 4 TBS Butter
  • 1 tsp Sugar
  • 3 Cups Beef Stock (home made or store bought or the cubes)
  • Pinch of Salt and Pepper
  • 2 TBS Worcestershire Sauce
  • 1/2 tsp Mustard Powder
  • 1 tsp Rosemary (fresh, minced or dry)
  • 2 Slices French Bread
  • Drizzle of Olive Oil
  • 2 tsp Garlic powder
  • 1 Cup Gruyere, grated
Cooking Directions
  1. OK, there are three parts to this... First, in a medium soup pan, pour the Beef Stock and combine with the Worcestershire Sauce, Mustard Powder, Rosemary and Salt and Pepper. Heat over medium high until simmering.
  2. Meanwhile, in a heavy bottomed saute pan, melt the butter over medium high heat. Add the onions and saute for a few minutes until onions are softened.
  3. Add the sugar to the onions and continue to saute every few minutes until the onions begin to brown... about 30-45 minutes.
  4. Meanwhile, drizzle olive oil on both sides of the bread slices and toast.. When it just starts to brown, sprinkle garlic powder on the top.
  5. Let the bread get nicely toasted (like a crouton).
  6. Once all three components are ready, we are set to assemble the soup... Pour half of the soup into two oven safe bowls.
  7. Add half the onions in each bowl
  8. top the soup with the bread slices
  9. Sprinkle the grated cheese on top of the bread
  10. Move the soup to the oven and set to broil. Broil for 2 minutes, check to see that the cheese has melted and started to crisp. If not, return to the broiler, and check again after a minute... repeat until you are happy with the look.
  11. Serve HOT and ENJOY!

The Soup paired nicely with a double decked Patty Melt!


So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


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