Wednesday, November 10, 2010

if your last name is stroup...

then you must like soup. well maybe this explains my obsession with it. it's been a long time since i've made french onion soup and today just seemed to be right. i read a couple recipes and created my own version. it turned out quite good if i do say so myself.

since i don't have the clay pots this soup is traditionally served in and i don't have a broiler in my gas oven, i decided to make baked cheese crostinis to use as floaters in the soup.

lola, my assistant

i threw a sprig of thyme in the onions which was a nice flavor kick.

trader joe's organic beef broth and some leftover wine from the wedding.

a leftover mountain of age pecorino from the wedding as well. this baby is going to be around for awhile.

no final product photos to show. so good we wolfed it down. believe me it looked and tasted good.

stroup's soup aka onion soup
2 lbs. thinly sliced white onions
3 T. olive oil
1 T. butter
1 t. sugar
1 sprig of thyme
1/2 c. red wine
2 boxes Trader Joes organic beef broth
salt and pepper to taste

cook onion in large pot on low (lid on) with olive oil and butter for 15 min.
add sprig of thyme and sugar. turn heat up to medium high. stir often for about 15 min.
add wine. cook for another 5. the wine will deglaze the bottom of the pot. make sure to scrape the bottom to get all of the tasty bits.
add beef broth and season with s&p. cook for another 15 min or until hot.

slice sourdough baguette on a diagonal. pile with grated pecorino or gruyere. cook in 360* oven for about 8 min or until the cheese is bubbly and bread is turning brown on top.

ladle soup in a bowl, top with 2 crostinis and add some more grated cheese. wa-la! dinner is served.
(this makes enough for 5 big bowls)

don't forget the wine!

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