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Earlier today I said that cereal was the ultimate "bowl" food, but I'm sure a lot of you think that soup would be number one in that category. And I really can't argue against that. I think it's a toss up, really.
One of my favorites is French Onion Soup. All that oniony goodness and the dripping gooey cheese on top (though I hate eating it in front of someone else - too messy). This recipe touts itself as "the best onion soup you'll ever have." The recipe includes red wine.
French Onion Soup
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes or until cheese is melted.
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2-01-2008 @10:11PM Gourmand said... French onion soup for Superbowl--sissy much?!?
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2-02-2008 @7:57AM MINIMaxx said... ......hmmmm. Gourmet soup recipe with canned beef broth???
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2-02-2008 @8:51PM EF said... .. and margarine too? um, I don't think so...
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2-03-2008 @3:13AM GearheadGourmet said... Wrong, wrong, wrong, wrong, WRONG! You can NOT make a proper French onion soup without real veal stock. And there is no way to correctly caramelize onions in less than 30 minutes.
Even more galling: sugar and flour? Hang your head in shame!!
Whoever foisted this recipe upon you should be dragged into the street and beaten with a steel pipe. You deserve the same for publishing it.
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2-04-2008 @11:09AM Patrick said... Wow, I thought I was harsh sometimes. Regarding the other comments: (a) Bob mentioned "bowl" foods as a pun (like, foods you eat from a bowl), (b) I don't see the word "gourmet" anywhere in this post, (c) margarine is only listed as an alternative (the main ingredient list says butter), and (d) veal stock isn't always easy to get, so beef stock is a commonly suggested substitute. Agreed on the onions though. 10 minutes is not enough time. That part's pretty crucial.
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