French Onion Soup

April 20, 2009

Soups are such a wonderful meal to freeze.
They thaw and reheat well (okay, not the kind with pasta in them, but that's the exception).

Today my family had a sick-day.
We all felt under the weather for different reasons.
What could heal us? French Onion Soup.
Try it tonight and freeze some for later.

This recipe serves 4-6....so double it!



FRENCH ONION SOUP

3 T. unsalted butter
3 large onions, sliced 1/4" thick
2 cloves (or 2 tsp.) minced garlic
2 T. all purpose flour
1 qt. beef stock
*2&3/4 c. dry white wine (optional)
2 bay leaves
2 springs fresh thyme (or 1 tsp. dried)
1 tsp. salt
pepper to taste

1 baguette
1&1/2 c. grated Gruyere cheese

To Prepare:
- place butter in medium/large pot and melt over medium heat.
- add sliced onions and cook over low heat for 30-45 minutes until lightly caramelized.
- add garlic and flour to pot and cook for 3 minutes.
- add broth, bay leaves, thyme and salt.
- bring to a boil and boil for 2 minutes.
- reduce heat and simmer at least 20-40 minutes. The longer you simmer the better the flavor will become. Remove bay leaves.
- slice baguette and toast under broiler until lightly golden. Set aside.

To Serve:
- ladle soup into oven safe bowls.
- top with 2-3 slices of toasted baguette and top with grated cheese.
- place under broiler until top is bubbly and brown.

To Freeze:
- ladle soup into oven safe bowl. cool completely in refrigerator.
- cover with plastic wrap and freeze for up to 3 months.
- In a separate baggie freeze 2 baguette slices and grated cheese for each bowl.

To Prepare from frozen:
- Allow to thaw in refrigerator.
- microwave on half power, stirring every 2 minutes until heated through.
- top with bread slice and grated cheese.
- broil until top is golden brown and bubbly.


* Please note that when cooking with alcohol that studies have proven that the alcohol does not cook out, even under extremely high temperatures and prolonged cook times. Keep this in mind when serving to children, those with liver problems or those who refrain from alcohol consumption.

For more research information and scientific study results
click here.
For alcohol cooking substitues
click here.
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2 comments:

Angie April 22, 2009  

What would you use as a substitute to the wine?

Emilie Ahern April 22, 2009  

If you want a slightly floral taste that wine can give you can add fruit juice instead. I alwasy opt to just add more stock....which I did when we made this.

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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

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