Tonight I served French onion soup and a side salad of arugula, goat cheese, strawberries, with a chocolate balsamic drizzle.
I used to prepare French onion soup in the 80's, along with quiche and fondue. It sort of fell by the wayside and was resurrected recently with the caramelized onions I put on the baked potatoes, and the fondue. And I also got some oven-safe bowls and dishes. So here goes:
Slice 4-6 yellow onions French style; that is in thin slices. I first cut the onion in half and then slice on the cutting board so it doesn't roll around.
Saute the onions in a large soup pot in a couple of tablespoons of olive oil. Traditionally, butter is used, but I like the viscosity and the healthfulness of the oil. Some people add a little flour to the onions to thicken the soup a bit. I just caramelized and reduce them with a bit of red wine, before adding the broth. I used a quart of store brand beef broth, and then added two packets of low sodium bullion and 2 cups of water. True vegetarians could use vegetable broth with the same results. Salt, pepper, a dash of Worcestershire. That's it. Simmer for awhile on a low heat, about 60 minutes, or so all the flavors co-mingle.
Meanwhile, I sliced some crusty bread, and lightly toasted it in the oven. Again, you can butter it first, but I opted for plain.
I just popped this under the broiler for a couple of minutes. I let it hang out getting crispy while soup simmered. When the soup is done, spoon it into oven-safe crockery. Place a bread slice, or two, in each bowl.
Warm and satisfying and meatless. DIVINE!