recipe o’ the week: french onion soup à la seeley
February 22, 2009
another delicious winter recipe to share before spring makes itself official. its in the air, but its still far away! the most telling thing has been that it is now officially light out when i walk out my door at 6:28AM each morning. LIGHT! Glorious.
anyway! on to the recipe. I appropriated this one from my sister’s fiancée, who has become quite well known for it. She says the secret is really expensive gruyère from the St. Lawrence Market, but I used Balderson Cheddar and just a regular mozzarella ball and it was still marvellous. Definitely room for experimentation! Enjoy…
French Onion Soup à la Seeley
- 4 Tbsp. Butter
- 6-7 cups sliced onions (I used part sweet yellow and part regular white)
- 4 cups soup broth (beef recommended, I used vegetable)
- 2 cups water
- Half Baguette (I used whole wheat)
- 2 cloves garlic, minced
- 2 Tbsp. Butter, softened
- 1 cup grated cheese, (gruyère recommended, or a combo of cheddar and mozza)
- Melt butter in large pot. Add onions and sauté, stirring regularly until softened and dark golden brown (15 minutes or so.)
- Add broth and water, bring to boil. Reduce heat, cover and simmer 1 hour.
- Heat oven to broil.
- Combine garlic and butter to make (wait for it…) GARLIC BUTTER! Surprise. : )
- Slice bageutte into toasts, brush butter over one side and arrange on baking sheet. Toast until brown, 3 minutes or so. Watch carefully, goes from brown to black REALLY FAST! Or so I hear. Repeat on other side of toasts. Set aside, cut into cubes when cooler.
- Separate soup into bakeable bowls. Top with bread cubes and cheese as desired. Bake at 450 for 10-15 minutes until cheese is bubbly and golden. Enjoy!!
So thats my contribution to everyone’s diets for February. Its actually not that bad for you, if you go easy on the sodium and cheese. Protein, calcium… water… : ) All good things! Better than the stuff I had at the Keg for sure. Have a good February everyone!