Running Mama Cooks

French onion soup was my very first blog entry in October. I made it one night and thought it looked pretty impressive, so I took a picture and decided to start a food blog.

Even though I liked the recipe, I have been meaning to try it again and make a few changes. Here is the recipe I used tonight. I thought it was really good, and closer to what I would consider a "perfect" french onion soup. It had more flavor than the first time.

I used shredded provolone cheese and it didn't brown up the way I would have liked. Next time I will definitely use sliced.

French Onion Soup

Ingredients:

2 tablespoon olive oil
4 large onions, thinly sliced
1 tablespoon all-purpose flour
4 cups low sodium beef broth
1/2 cup dry white wine
1/2 cup dry sherry
2 bay leaves
1 tsp fresh chopped thyme
salt and pepper
4 slices French bread
1 cup shredded provolone

Directions:

Place a large saucepan over low heat and add olive oil. Cook onions, stirring occasionally, for 30 minutes or more, until very soft, translucent and brown on the edges. Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine, sherry, thyme and bay leaves. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes. Preheat oven broiler. Toast the bread slices. Ladle the soup into 4 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with cheese. Place bowls under broiler until cheese is melted.


We also had London broil, one of my favorites, which came out perfect. I seasoned the meat with Lawry's and broiled for 10 minutes on each side until it was medium rare. We also had steamed broccoli.

Zach's Rating:

Soup - *** 1/2
London Broil - **** 1/2