Tuesday, March 20, 2012

Homemade French Onion Soup: A Success Story

So, I did it! I made a great tasting French Onion Soup at home!
Thomas said he would give it a 9, and I would probably give it about an 8; too much brandy! Next time I'll ease up on that. I made it in our slow cooker, which was definitely a good choice, but it did take quite awhile. I'll probably just tweak the recipe next time and make it on the stove and carmelize the onions.
Here's the recipe; enjoy! (Remember what I said about the brandy)

3 tbsp Becel Vegan margarine
2 tsp olive oil

2 large sweet, white onions
1 tsp brown sugar
1 tbsp gluten-free all purpose flour (I like Bob's Red-Mill)
1 tbsp red wine vinegar (or, if you can find it, sherry vinegar)
2 tbsp brandy
1/2 cup dry white wine (or use a Guewertzraminer - tastes just as good!)
4 cups beef broth (or vegetable broth)
1 tsp thyme
1/8 tsp ground rosemary
salt and pepper
Daiya Mozzarella-style cheese
Daiya Cheddar-style cheese
Gluten free bread or gluten-free baguette-style bread

1. Put the margarine and olive oil in the ceramic cooking pot and heat on high for about 15 minutes until melted.
2. Add the onions to the pot and stir to coat in the melted margarine and oil. Cover with the lid. Cook like this for 2 hours, stir after 1 hour.
3. Add the sugar and flour, cook for 2.5 hours. Stir after each half hour. Add the vinegar, brandy and wine. Stir in the beef broth and season with salt, pepper, rosemary and thyme. Cook for another 2 hours.
4. After 2 hours is up, you're ready to serve! After placing soup in the bowl, add bread and cheese; we cooked the bowl in the oven for a further 10 minutes to melt the cheese.

Delicious! Here's a not-so awesome picture of the end result:

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