Sunday, August 2, 2009

GOLDEN ONION SOUP



My scrap friend Nicole has been asking around for some yummy healthy recipes and I thought about this GOLDEN ONION SOUP that I've been making regularly this Summer. I found it in one of my favorite cook books called: Diana Shaw's The Essential Vegetarian CookBook (Potter) and if you're interested you can purchase a used copy through Better World Books a real bargain!

Ma scropine Nicole cherchant des idees de recette pour sa famille, j'ai pense partager ici celle de la Soupe a L'Oignon. J'ai redecouvert ce livre de cuisine: The Essential Vegetarian Cook Book de Diana Shaw cet ete. C'est une mine d'or et si vous souhaitez l'acheter d'occasion, allez sur Better World Books non seulement vous pouvez l'avoir pour une bouchee de pain ( oui, je sais: facile!) mais en plus vous ferez une bonne action!


NOTES:
serves 4.
Total Time: about an hour, not including time to make the broth.
Time to Prepare: about 40 mns, including time to saute
Cooking Time: about 20 mns
Equipment: Ovenproof soup bowls
Do Ahead: You can make the soup without the bread and cheese up to 3 days in advance. Cover and refrigerate. Add the bread and cheese, and broil as directed.

INGREDIENTS:
1 Tablesp. canola or vegetable oil
4 large onions, thinly sliced
pinch of sugar
1 Tablesp. balsamic vinegar
4 cups of vegetable broth
4 thick slices day-old French bread
1/2 cup grated Gruyere.

PREPARATION:
Heat the oil in a large saucepan over medium-high heat. When it is hot, add the onions. Reduce the heat to medium and saute, stirring often, until the onions are very soft and limp, about 30 minutes. Add the sugar and balsamic vinegar, and continue sauteing, stirring often, until the onions turn caramel brown, about 10 minutes more.
Pour the broth into the saucepan, and bring the mixture to a boil over medium heat. Reduce the heat and simmer gently to allow the broth to absorb the flavor of the onions, about 20 minutes.
Heat the broiler.
While the soup is simmering, toast the bread.
When the soup is done, spoon it into 4 ovenproof soup bowls. top each serving with a slice of toast and sprinkle evenly with grated cheese ( I add a little nutmeg + pepper ). Place the bowls on a baking sheet and carefully place them under the broiler, watching constantly until the cheese is bubbly, about 1 to 2 minutes. Serve right away, close your eyes, imagine the accordion being played in the background...et voila you're in Paris!

10 comments:

Andrea said...

I've never tried onion soup, but it always looks so delicious with all that melted cheese on top. When it cools off here (in 3 more months!) I will give your recipe a try :)

HIME said...

Jamais gouté cette soupe - ah si peut etre une fois a un mariage.
J espsere que tu vas bien. Superbe ta bannière !

cheryln said...

That looks so amazing...thanks for sharing!

Sassy Sissy said...

YUM!

BUSIR said...

Tu as raison ça réchauffe !!!c'est de la nostalgie ou quoi?D'autres recettes intéressantes dans ce livre ?Y.S

vroumvroum said...

Yummy! La tienne a l'air très bonne! Je vais l'essayer promis !

Agata said...

Elle a l'air d'être excellente, ta soupe! Il faudra tester...

Valérie said...

Mmmm...ca me donne l'eau à la bouche!!!
Je fais toujours de la soupe aux oignons en hiver... j'adooore ça!
bises

jamie said...

that looks beautiful, and very tasty...a great combination...i think i am going to need to try this.
thank you so much.

Falolé said...

J'essayerais bien ta soupe mais je vais attendre que la température baisse un peu, hummmm une bonne soupe au coin du feu !!