French Onion Soup

I think this is a record for nights in a row for soup.  I could eat soup every day all winter long. I have even been known to have soup in the summer. I think it is one of my favorite things to eat.  I got a gifted a mandoline for Christmas from my parents. Mr. J refused to get me one because he thinks they are dangerous.  I agree but I promise to be careful. 

This little gadget is life changing. One of my favorite soups is French Onion.  I tend to order it in restaurants or wait for someone to make some for me.  Slicing lots of onions very thinly is just not something I look forward to.  With the mandoline I had 5 large onions sliced in perfect little rings in about 5 minutes.

Gorgeous I tell you!  This pot of onion slices makes me so happy.  Honestly have you ever seen something so beautiful?  I am still marveling at this sight.   It was a good thing the onions were so easy because my patience wears thin waiting for the onions to soften down and almost caramelize.

French Onion Soup

Ingredients:

1/4 C unsalted butter
1 Tbsp olive oil
5 onions, sliced
2 garlic cloves, chopped
salt and freshly ground black pepper
1 C dry sherry
2 quarts beef broth (I used vegetable because I was out of beef.)
1 baguette, sliced
3 slices Gouda cheese

Directions:

Melt the stick of butter in a large pot over medium heat. Add the onions and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add in garlic with 5 minutes of cooking time remaining.

Add the sherry, bring to a boil, reduce the heat and simmer until the sherry has evaporated and the onions are dry, about 5 minutes. Now add the broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Once toasted remove bread from oven.  Place on top of soup.  Lay Gouda slices on top of bread.  Broil until bubbly and golden brown, 3 to 5 minutes.

We used Gouda because we had some on hand and Mr. J found several postings online for French Onion soup with Gouda stating that it was delicious.  It certainly added a creamy consistency to the soup but I thought the Gouda flavor overwhelmed the soup itself.  Call me a traditionalist but I prefer Gruyere cheese.  I guess there is always leftovers.