Warming Up with Some Classic (or not so classic) French Onion Soup and Gruyère Turn-overs

Posted by Miss Lilly

I don’t know about where you are but it has suddenly gotten very chilly around here. I have to say I am grateful for the lovely sunny days we have been having but, gosh, it is cold (especially for Seattle!). One of the great things about chilly weather is that it is perfect for soup making (and experimenting). Now I am not going to lie, this is my absolute first attempt ever at onion soup but I think it came out very nicely, if I do say so. I even ran it through the gauntlet of onion soup aficionados I know here and there seemed to be a consensus that it is indeed good despite the fact that I refused to slather it in cheese and instead made Gruyère turn-overs to go alongside.

So if you are looking for something relatively quick with few ingredients on a cold winter day I recommend trying this.

Relatively Quick and Easy French Onion Soup

2.5 lbs sliced brown onions

2.5 qts beef broth

1 tbs beef bouillon

3 tbs fresh thyme leaves

2 tbs butter

1 tbs olive oil

In large pot, combine butter and olive oil and melt on medium-low heat. Once melted, but not brown, add onions and thyme, gently heat onions until soft, stirring occasionally. Once onions are soft and translucent, about 15 minutes, turn up heat slightly and brown onions until caramelized and sticky, stirring occasionally to keep from sticking to bottom of pot, another 10-15 minutes. At this point add in beef broth and bouillon, let simmer for as long as you like to incorporate the flavors – but minimum 20 minutes.

I found I did not need any other seasoning since the broth and bouillon had enough but feel free to add salt and pepper as needed.

Gruyère Turn-Overs

1/2 lbs grated Gruyère or any other good melty cheese that you like

Frozen Puff Pastry, defrosted

2 egg yolks whisked with 1 tbs water

As you can see I made various shapes with cookie cutter but feel free to just cut squares, fill with cheese, fold over and seal with egg wash, mashing to edges with the tines of a fork. Place in 400 degree oven for about 10 minutes or until brown on top, serve warm alongside the soup – or just by themselves!

 

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This entry was published on 03/04/11 at 5:17 p01. It’s filed under Culinary Experiments and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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