Wednesday, February 10, 2010

French Onion Soup w/ Homeade Croutons


-32 Oz of Beef Broth (or 32 oz of water an 3 beef bullion cubes)
-2 Cups Water
-2 TBS Butter
-2 Onions, Chopped (I like to leave them in large pieces)
-1 Tsp Dried Thyme
-2 Cloves of Garlic, minced (or about 1 tsp garlic powder) ( I like more, but I LOVE garlic)
-1 Tsp Onion Powder (I like more, but I like it strong)
-1 Bay leaf
-Salt & Pepper to taste

-Stale Bread (I use left over french bread, but you can use any stale bread)
-3-4 TBS Olive Oil
-1 tsp Salt
-1 tsp Pepper
-1/3 to 1/2 Cup Parmesan cheese

In a sauce pan or dutch oven, combine all ingredients for the french onion soup. Bring to a rolling boil, then turn down the heat and allow it to simmer for 30-45 minutes.

Preheat oven to 250 Degrees. Cut bread into about 1 in cubes. In a mixing bowl, pour olive oil, salt, pepper, and cheese over the bread and stir to ensure the bread is even coated. Spread croutons out on a banking sheet and allow them to cook for 30-40 minutes until crunchy, turning occasionally. Once crunchy, remove them from the oven and let them cool.
Serve the soup with your yummy croutons on top! I like to serve this soup with melted cheese on top, as seen in picture. I actually used a kitchen torch to melt it, but most people don't have that. You can use a toaster oven, your broiler, or just let the soup do it for you. Your favorite cheese will do, but I suggest Swiss, white cheddar, or provolone!

This is one SUPER easy soup that will make you look like a "souper" star! Hehehe...

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