French Onion Soup

French Onion Soup

Prep Time:
    20 Minutes
Cook Time:
    2 Hours
Difficulty:
    Easy
Servings:
    6

Print Recipe
Ingredients

    1 stick Butter
    4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
    1 cup (generous) Dry White Wine
    4 cups Low Sodium Chicken Broth
    4 cups Beef Broth
    2 cloves Minced Garlic
    Worcestershire Sauce
    Several Thick Slices Of French Bread Or Baguette
    5 ounces, weight (to 7 Ounces) Gruyere Cheese, Grated

Preparation Instructions

Preheat oven to 400 degrees.

Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.

Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.

Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.

Serve immediately.

French Crepes Recipe: 5-10 mins

Today's meal was french crepe both as main course and dessert. You can fill it literally with anything you want as long as it is small and can be rolled up. I ate french crepe for 3 days in a row for my lunch, and midnight snack because it was so good. Oh and cooking time is under 5 mins if you make these crepes ahead of schedule and you can eat these cold straight out of the fridge.

RECIPE: French Crepe (Basic)
Tip: make double the amount and refrigerate so you can make this same dish in under 5 mins aka the time it takes to fill

Precooked Crepes: 2-5 mins Cook from Scratch: 30 mins
Serving Size: 12

INGREDIENTS

* 1 cup all-purpose flour
* 1 teaspoon white sugar
* 1/4 teaspoon salt
* 3 eggs
* 2 cups milk
* 2 tablespoons butter, melted

Low Fat / Sodium VERSION:
* 1 cup all-purpose flour
* a pinch of white sugar
* a pinch of salt
* 1 egg
* 1 cup skim milk
* 1 cup water
* 1 tablespoons margarine, melted

DIRECTIONS

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

I'm lazy so I go light on salt & sugar so I use the same crepe batter for main course and dessert. inevitably you'll eat more of one type and therefore run out so its better to have a general crepe base than a sweet or salty base.

Savory Filling: anything goes from gourmet to spam. Here's what I ate for the last 3 days.
curry chicken with potatoes & carrots, ham & cheese, shrimp salad with lettuce, mint, tomato, peanut sauce.

Dessert Filling: Nutella, peanut butter, jelly, jam with fresh fruit, whipped cream, smores type
if making dessert crepes you can flavor your batter with more sugar and add in syrups like chocolate, strawberry etc or your favorite liquore.