Friday, January 18, 2013

French Onion Soup for Two

Do any of you ever have cravings from restaurants where you used to live, but none from where you currently live? My cravings this week come from Le Madeleine in Washington, D.C., thousands of miles away from Seattle. Their French Onion soup has been on my mind all week... ahhhh.... it's SO GOOD. And it's the perfect dish when it's cold and foggy outside.  

I realize Britt already posted a recipe for French Onion soup a while back, but this recipe is more up my alley. I am all about easy recipes. Her's looked intimidating (really, it just had ingredients I didn't have). This recipe is revised from several recipes to accommodate my lack of certain ingredients, but even better... it's revised to feed just TWO people.  Which I know you all basically cook for two, since your children eat like birds.  

So, here we have it. It was amazing. I just wish I had those little bowls/cups to eat it in. I had to resort to a big bowl, which was just fine, because that meant I got to eat more. 


3 cups beef broth
1 large onion, sliced thin
3 tablespoon butter, divided (or olive oil, if you insist on being healthy)
1/2 teaspoon sugar
1 minced garlic clove 
1 teaspoon Worcestershire sauce
Dash of nutmeg
Several slices of Gruyere cheese (or Swiss)
1/4 cup shredded parmesan cheese 
2 slices French bread (it must be noted that my grocery store here sells mini baguettes... perfect for this recipe )

In a large saucepan, saute onions in 2 TBS butter (or oil) until golden brown. About ten minutes in, add the sugar to help caramelize. When onions are soft and golden, stir in the garlic and dash of nutmeg. Saute about one minute, then add the beef broth and Worcestershire sauce. Bring to a boil.

Meanwhile, in a large skillet, melt 1 TBS butter; add sliced bread. Cook until golden brown on both sides. 

Ladle soup into two-oven proof bowls, leaving room at the top. Place sliced bread on top of bowl, cover with slices of Gruyere, and sprinkle parmesan cheese on top. 

Place bowls in oven at 400 degrees for 10 minutes or until cheese is bubbly and brown. 


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