Wednesday, April 22, 2009

French Onion Soup

It's Dutch Oven time, baby!!


I used two sweet onions, sauteed them in olive oil and butter...


Until they caramelized. I deglazed the pan several times with beef broth and dry sherry and then added 3 cups of beef broth. Season with s&p to taste, and add some fresh thyme.


Et voila! I used Emmenthaler cheese, which actually wasn't that good. And I never say that about cheese. This brand (or type of cheese) was kinda bland. Maybe I should have stuck with Grueyere.

This was a farewell to winter soup- I made it when it was 70 degrees out on Saturday. Spring, here we come.

1 comment:

  1. Hooray new dutch oven! But booo to that emmenthaler. So was it good?? or did it suck b/c of the cheese?

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