French Onion Soup with a Kick
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Time
prep 0:15
total 1:00
Ingredients
| 3 | lg. sweet onions (Vidalia, best!) | | 1/3 cup | butter | | 1/4 cup | olive oil | | 3 tbsp. | coarse brown sugar | | 5 cups | beef broth | | 1 cup | water depending on cooking time (substitute red wine if u like, I don't) | | 1 splash | Worcestershire sauce | | 1 tbsp. | coarse black pepper | | 1/2 tbsp. | dried thyme | | 2 tsp. | hot creamed horseradish | | 1 splash | Tabasco or | | similar hot pepper sauce (optional but recommended) | | Crusty white bread | | 1-1/2 cup | grated Gruyere cheese | | 1/4 cup | fresh grated parmesan |
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Instructions
Slice onions thickly (3/4")& press out all rings. Melt butter in large pot with olive oil. Add onions & cook over medium heat, stirring often until soft (approx. 20 min.) Sprinkle in brown sugar, cook & stir another 10-20 min. Careful not to burn, or excessively brown onions! Add few shakes bovril to colour & flavour onions. Add all remaining ingredients except bread & cheese. Bring to a simmer for at least 30 min.
Slice crusty bread into approx. 1-1/2" cubes. Spread on cookie sheet and toast under broiler until dark golden brown, hard & dry! Shuffle around as needed to toast evenly. Toss into bowl and leave uncovered - to get more stale for leftovers in a day or two.
Fill bowls 2/3 full with soup. (Put bowls in a large roast pan for ease of handling or if you are unsure about their oven-worthiness.) Cover with layer of croutons, then layer of cheese blend. Broil until cheese starts to bubble & brown at edges. Top up with a little more broth as bread will tend to soak it up.
Plate & serve!
Author's Comments
All measurements are approximate - mileage may vary. Proper finish under the broiler is imperative. Enjoy as a meal by itself with a glass of red wine.
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