Monday, December 3, 2007

Kevin's Onion Soup

It's the holidays.....and that means eating, eating, eating more eating. And, oh, did I mention eating? This weekend was a feast around here.
With permission from my brother-in-law (a fan-tabulous cook) I'm sharing this recipe for onion soup.
Seriously, I've never tried this kind of soup until recently. I'm probably one of the pickiest eaters on this planet and I ate it......and LOVED it. The photo is missing a part though....the bread. It's suppose to be covered in baguette bread and I didn't have any left.
You would think that onion soup is really, welll....'s not. It smells wonderful. It tastes wonderful. It's wonderful in general.

Kevin's Onion Soup
2 tblsp butter
2 tblsp olive oil
3 lbs onion (about 8 onions) thinly sliced
4-5 cloves of garlic, thinly sliced
1/4 cup Marsala or Port wine
2 cans of chicken broth
2 cans of beef broth
Finely shredded gruyere cheese (for cheese toast and for topping of soup)
salt and pepper to taste

In dutch oven or large pan, heat butter and oil over medium-high heat. Add garlic and onions, salt and pepper and cover and cook for 10 minutes. Uncover and cook for 25 more minutes. Sir often until onions are dark golden brown. (if onions start to stick add a little water). Add marshala wine, cook until syrupy. Add broth and 2 cups of water, cook for another 10-15 minutes on low heat. Serve with cheese toast and cheese.

For cheese toast: slice baguette into 1/2 inch pieces. Sprinkle with cheese and bake for 10 minutes at 350 degrees until golden brown.

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