Breadless French Onion Soup!

 
I consider myself to be something of a French onion soup connoisseur.  The delectable dish is a personal favorite of mine and I’ve tried it at a myriad of restaurants from London to the San Juan Islands, from Seattle to San Francisco.  I’ve tried the New York Times top rated FOS and I’ve tried the Cambell’s version, straight from the can.  As you might imagine, a girl this obsessed with FOS has also tried to make it myself.  Many, many times.  The results were always edible but never something to write home about (or blog about, if you’d have it).  BUT.  I found it.  I found a recipe that’s wonderful and better than 95% of the FOS I’ve tried.  A rich and flavorful broth, it leans heavily on fresh herbs and the even heat of a cast iron pot.  It’s a bit of a healthier take as it omits the bread but that’s a huge win in my opinion.  I love my carbs but who wants their carbs all soggy?!  Feels like a waste to me!  
 
Summer is supposedly on its way to the PNW; however while still currently cold, rainy, and blustery I’m going to look on the bright side and cozy up with some warm, comforting soup for this final bit of winter weather.  I hope you love it as much as I do!  
 
P.S. In case you are also a FOS devotee, the best ever can be found, surprisingly, at Hopjacks.  All of the waiters and waitresses know to find me if a bowl of French onion with no bread and tots instead of pita bread comes out.  Naturally, it’s gonna be mine.  
 
Breadless French Onion Soup
A rich and savory french onion soup that can rival the best of 'em
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Ingredients
  1. 2lb yellow onions sliced into 1/8 inch thin slices
  2. 3 tbsp unsalted butter
  3. 1 tbsp flour
  4. bay leaf
  5. 1/4 cup dry sherry
  6. 1/4 cup white wine
  7. 2 containers beef stock
  8. 1/4 cup grated asiago cheese
  9. 1/4 cup grated parmesan cheese
  10. 6 1oz slices reduced fat swiss cheese
Instructions
  1. In a large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, and wine. Simmer uncovered for 10 more minutes.
  2. Meanwhile, mix together asiago and parmesan in a bowl and scoop 2 tbsp of mixture onto baking sheet and press into 4 inch rounds. Bake on 400F for 6-8 minutes.
  3. To the pot, add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls. Place bowls on a baking sheet. Place sliced toasted cheese rounds into each bowl and top with swiss cheese. Broil 2 to 3 minutes, until cheese melts.
Adapted from Skinnytaste
Adapted from Skinnytaste
Mr & Mrs Miller http://mrandmrsmiller.com/
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