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When you are down with a flu...


There's nothing better than soup. After two days of sore throat, fever and antibiotics, I am giving myself a treat with that French classic - the Onion Soup. Now French Onion Soup is traditionally made with beef broth, but I decided to do a vegetarian version with Alinea's mushroom stock. The rest of the recipe comes from Jennifer at Use Real Butter.

It's so easy even someone as sick as me can make it. Heat a tsp of olive oil and a tsp of butter in a pan. Add one thinly sliced onion and a dash of salt. Stir, turn the heat to lowest possible and let the onions cook in a covered pan for about 10 minutes. Remove the lid, and cook for another 10 minutes or so until the onions are a dark golden color and very soft. Heat a cup of mushroom stock (which you hopefully froze for such contingencies), add to the onions and bring the soup to a boil. Taste it, add more salt if you need it as well as some fresh ground pepper.

Toast two slices of a french baguette and arrange in a ramekin or any other oven safe bowl. Sprinkle enough grated gruyere cheese to cover the toasts, then pour the soup over. Add some more cheese, then bake in an oven preheated to 200C for 20 minutes.

Comments

Parita said…
Hope you feel better soon. Soup looks very yummy and inviting!
Jeanette said…
As I sit here eating my canned tomatoe soup, I am drooling over your pictures
s said…
get well soon...great soup...Im not too fond of soups..but this looks nice...!
suvi said…
Mushroom stock is very very handy and so flavourful that I no longer make chicken stock. French onion soup looks absolutely perfect. I am sure you are better already!
Even I down with cold n cough..why dont you send me that bowl full of goodness dear
Jagruti said…
lovely soup and love the soup..:)) tempting and yummy

cheers
TNL said…
this is awesome....love the look of it!

trupti
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Anonymous said…
I absolutely love onion soup , but I make a simpler version that does not involve baking . I add some wheatflour and /or crushed walnuts to onions that are golden brown so that the nuts/ flour absorbs the flavour. I then add some milk , and sometimes to make it yummier 2 tsps of wine.
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