French Onion Soup and Croutons

If you're pantry is empty, or if you want to save money.... OR if a newborn kept you awake all night and you want a very easy to make lunch, then here's your recipe.

It's so easy a caveman could do it.
hehehe
Couldn't resist.

Anyway, I made rye bread the other day to go with our steak dinner. Of course there were leftovers, so the next day I chopped up the extra bread and made croutons. This gave me the idea to make French onion soup because I could top it with croutons and cheese. I thought this would be more interesting than a salad. And I was right, much more interesting.... and tastier too. Plus, it's cold outside so it's perfect soup weather.

Rye croutons

Croutons
Serving Size = 4 cups
Original Recipe

• 4 cups of breads
• 2 teaspoons garlic salt (I just use garlic and salt)
• 1/4 cup of butter, melted or use EVOO

1. Preheat oven to 325F.
2. Cut bread into 1 inch cubes. Toss with EVOO or melted butter until very lightly coated. Add seasoning and toss to coat (I just used garlic powder and salt).
3. Place on a baking sheet and bake for 20-35 minutes, or until toasted and crispy.

Start cooking the onions

After a while they should start to caramelize

Add the broth, parsley, simmer and serve

French Onion Soup
Serving Size = 2

• 2 1/2 cups beef broth (you could also use chicken, vegetable or a combination)
• 1/2 tablespoon of lemon juice
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon of flour
• 2 onions, thinly sliced
• Salt/Pepper
• 3 cloves of garlic, finely chopped
• 1 tablespoon of parsley, chopped
• Gruyere, Swiss cheese, or fontina
• Croutons or bread (handful for each bowl or 1 slice per bowl)

1. Place a stock pot on the stove and set the heat to medium. Add 1/4 stick of butter and let it melt.
2. Slice the onions thinly (I slice them like thin onion rings) and add to the stock pot. Stir well and add the bay leaf, thyme, salt and pepper. Let the onions cook until they are golden brown and soft (about 25 or 30 mins). In the last few minutes, add the garlic and stir.
3. Once the onions finish, add 1/4 cup or so of beef broth to deglaze the pan. Stir well so that the brown bits come off the bottom. Once the liquid evaporates, add the flour and stir. Turn the heat down to medium low to keep the flour from burning and cook for about 10 mins to remove the raw flour taste.
4. Add the rest of the beef/chicken broth and the parsley. Adjust the heat to a simmer and let it cook for another 10 mins. Now it's ready to serve.
5. Place the croutons on top of the soup, add the cheese and place under a broiler until the cheese melts and browns a bit. You could also just slice some bread, place the cheese on top, broil and then place on top of the soup. Garnish with parsley.

Dear Santa,
Did you see the stunning bowl at the top? Even though I love and adore it, I'm not sure it's made for French onion soup. Could you please deliver me a set of red Technique Flame 2 cup soup bowls that are made for onion soup? You know, the ones with the cute little handles that can also be used on the stovetop, in the oven, broiler, freezer, anywhere, any time, any place, completely amazing.... you get the point. :)
Thanks so much,
P.S. I promise to post more cookie recipes.


Linking to: Mangia Mondays, Tuesday Night Supper Club, Tuesdays at the Table, Hearth and Soul