(recipe and pic. by Juli P.)
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Jenn Abadie Scioneaux
The key to good French onion and Minestrone is BEEF BROTH!!!
Yup, so vegetarians, beware! This recipe serves 4
5 big onions (I like sweet)
3 garlic cloves minced
2 bay leaves
1 -1 1/2 cups dry red wine (good enough to drink) (some use 1/4 cup cognac)
1 stick butter to cook onions (4-5 tablespoons)
more butter or olive oil to make croutons
2 quarts (2 32 oz. boxes) beef broth low sodium
2-3 tablespoons flour ( I use gluten free)
French bread for croutons
1 Tablespoon dried thyme
Sea salt and pepper
1/2 lb. Swiss (traditional uses Gruyere, some like mozzarella)
1)Use a food processor to slice onions. Makes this process easy! Otherwise slice them by hand medium.
2)Melt butter or oil in big deep pot and add onions, garlic thyme, salt pepper and bay leaves. Cook on medium until soft and caramelized…stirring often. Don’t leave unattended!
3)Add wine and continue to cook until most of the wine is gone, maybe 5-8 minutes.
4)Turn heat to low and add flour, stir continually. Watch so flour doesn’t stick and burn to bottom, cook about 10 minutes.
5)Add broth and simmer 10 minutes
6)While broth is simmering make your croutons. Slice the bread into 2 -3 inch thick and 3-4 inch round pieces. Drizzle with olive oil or butter. Sprinkle with garlic powder. Place under broiler for 2 minutes.
7)Remove bay leaves from soup and ladle into oven proof bowls. Insert crouton. Top with cheese to a little hangs over the edges. Place bowls on cookie tin and broil for a couple minutes until cheese gets bubbly.
If you don’t have oven safe bowls, you can melt the cheese over the crouton.
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