There’s 3 cups of beef broth leftover in my refrigerator from making Hachis Parmentier, the next FFWD recipe posting this Friday, and I want to use it up while it’s still ‘fresh’. I decided to make French onion soup, something that has been on my ‘To Make’ list for the longest time. I dusted off my Donna Hay: Modern Classics Book 1 and looked for her French onion soup recipe. I knew she had a simple one in there.
The soup came together quite fast. You have to keep checking on the onions when they’re cooking as they go from white to brown to burnt quite fast when you’re not looking. Yeah, my soup has a smoky taste. I made Parmesan toast to go with it too. All together it made a good lunch.
French Onion Soup
(adapted from Donna Hay: Modern Classics Book 1)
3 large Spanish onions, sliced into rings
1 tablespoon butter
1/2 tablespoon olive oil
1/4 tablespoon dried thyme
1 tablespoon all-purpose flour
1 tablespoon brandy
1 tablespoon Dijon mustard
4 cups organic beef broth (I had only 3 cups so I added a cup of chicken broth)
Add the flour and cook, stirring for 3 minutes. Add the brandy and cook, stirring, for 1 minute. Add the mustard and broth and allow to simmer for 15 minutes.
Ladle the soup into bowls and serve with toasted cheese sandwiches or parmesan toast.
(from Donna Hay: Modern Classics Book 1)
Top 4 slices of crusty bread with 1 cup roughly grated parmesan cheese. Cook under a hot grill (broiler) until golden.
I’m linking this post to Brenda’s Canadian Kitchen Cookbook Sundays.