Cousin Jane's French Onion Soup

 

 

I'm thrilled to announce that my cousin, Jane has joined me on my blog as a regular contributor!  She's a skilled cook who loves to eat healthily and is on a quest for knowledge about nutrition and the right foods for us. 

 

I have two recipes from Jane for you this week and in the new year she is going to provide us with lots of 'food' for thought.  I know you'll enjoy getting to know Jane - she's not only a smart cookie, she's a beautiful person.

 

This is the cabin where she and her husband Tom spend a lot of time.  Her five brothers and sisters and their many nieces and nephews love visiting here too.  I can see why - it's so cozy, I would never want to leave.  Tom has restored this cabin to it's original condition and it looks like a perfect place to connect with the important things in life.

 

Thanks, Jane - I'm thrilled to have you on board!  Here's her fabulous French Onion Soup.

 

 

Jane's French Onion Soup

 

Serves 2 

Ingredients

 

·         Bacon Crumbles:  2-4  slices thick bacon, fried really crispy

·         1 XL sweet Spanish onion, halved and ½ “sliced lengthwise
·         Grated garlic 1-4  cloves depending on your palate
·         ¼ cup dry white wine or sake
·         1 TBSP thyme
·         Mushrooms large, cleaned about 16 sliced in half tossed w garlic pepper

·         4 cups low-sodium chicken broth or beef broth (Tom prefers beef)                                 

·         baguette slices (1/2 inch thick) one per bowl

·         4 oz white irish cheddar lite or other swiss cheese you love

·         4 oz  Gruyere cheese or jarlsberg

·         1 TBSP thyme

·         Lots of garlic and pepper

 

 

 

Directions

 

1.     In a medium Dutch oven or heavy pot, cook bacon over medium-high, stirring occasionally, until browned.   Get rid of this grease,  not so good for your heart health.

2.     Smidge of EVVO very little,:  Add onions, and reduce heat to medium. Cook, stirring occasionally and scraping up browned bits from pot with a wooden spoon, until onions are very soft and  light  golden brown, add mushrooms, if too brown add white wine to simmer/ reduce.    

3.     Heat oven to 400 degrees

4.       Add chicken broth, thyme, garlic  and bring to a low boil, lower to simmer for 5-10 min.. Remove from heat.  Yupp, the thyme smells strong - no worries., 

5.     Heat broiler, with rack in top position. With a ladle, transfer soup into 2-4  broiler proof bowls

6.     Add small cubes of cheese. . Top each with a baguette slice and 1/4 cup grated cheese or- cheese slice, then bacon crumbles .  (1/2 slice bacon per bowl)

7.      Transfer sheet to oven and broil/bake  until cheese is melted and browned in spots, about 3 minutes. Serve immediately.  If cheese does not brown and bubble, increase to broil for only 1-2 minutes, careful.. don’t burn down the house.

 

Note:

You can make the soup, then freeze it. Thaw and reheat before topping with bread and cheese.

Epicurious, Martha Stewart.  Modified by Jane G.