So as promised here is my write-up on the Onion Soup recipe….
The first attempt (without bacon) was totally unsuccessful. I had hoped by substituting bacon with butter the onions would brown enough to get a rich flavor (that would be lacking because of my skipping bacon), but it didn’t do the trick. It turned out very broth-y and the chicken broth was the main flavor. But otherwise, the prep and cooking difficulty was minimal and didn’t take much time and effort.
Because of that, I attempted the original recipe this weekend and it went really well. It was delicious!
5 Slices Bacon
3 Large Yellow Onions
4 Cups Low Sodium Free Range Chicken Broth
1 Demi Baguette
1 1/2 Cups grated Gruyère Cheese
1. Prep: Cut onions, half lengthwise and thinly slice lengthwise. Cut bacon pieces into 1 inch pieces.
2. In dutch oven cook bacon over medium-high heat. Stirring occasionally, cook until browned (about 5 min). Keeping bacon in dutch oven, add onions and reduce heat to medium. Cook, making sure to stir enough to scrape up browned bits. Continue until the onions are soft, very soft. About 1 hour (they should be a deep golden brown). Turn on broiler.
3. Add Chicken Broth and bring to a boil. Once boiling remove from heat. Slice baguette into 1 inch pieces.
4. Using a ladle you can transfer the soup into french onion soup bowls, individual ramekins, or into an oven safe casserole dish.
5. Top with a baguette slice and cover with grated cheese.
6. Transfer to oven to broil. Keep in for 3 minutes or until the cheese is melted and slightly browning.
Recipe: Martha Stewart