French Onion Soup

I posted this on my other blog quite some time ago, but I'm making it again today and thought I'd share. I'm making it only with my 5 pound bag or organic red onions I have laying around.

I made french onion soup last night. It turned out so well that Jesse lowered his head closer to the bowl and made an odd humming noise while he ate it. We had the soup with steak, crab stuffed mushrooms and steamed vegetables. If it's chilly outside, make this recipe. It's an easy version and it doesn't take all day to make.

French Onion Soup (an easy version):

1 clove garlic

2 organic shallots

1 organic Spanish onion

1 organic red onion

2 organic leeks

2 tablespoons Smart Balance Light

3 turns of the pot organic extra virgin olive oil

dash of sea salt

3 tablespoons organic whole wheat pastry flour

4-5 cups organic beef stock

freshly ground pepper

2 big pinches of Asiago cheese

1 small cube of Gruyere cheese

a pinch of Jarlsberg cheese

2 slices of french bread or pumpernickel

Finely chop garlic with shallots. Slice onions almost into julienne. Finely slice leeks and mix all together and put aside.

Heat butter and olive oil in a large stock pot over medium-high heat. Add garlic and onion mixture and stir to coat with butter and olive oil. Lower the heat, cover loosely and allow the onions to cook over low heat for 10-12 minutes to soften. Add the salt and stir to combine and cook the onion mixture over low heat for 25-35 minutes to caramelize, stirring every 4-5 minutes. The onions should become the color of toffee. Sprinkle with the flour. Cook for 4 minutes, stirring. While stirring, add the stock and bring to a boil. Reduce the heat and simmer, loosely covered, for about 30 minutes. Add pepper and taste and adjust seasonings.

While the soup is cooking, grate the Asiago, Jarlsberg (or Parmesan) and Gruyere. Put aside.

Slice the bread and brush with olive oil and rub with a crushed glove of garlic. Toast in a 400 degree oven until golden and crispy.

Serve the soup in warmed bowls topped with a slice of toasted bread and a sprinkling of the cheese blend. Place the bowls under the broiler until cheese has melted over the sides and is bubbly.

And the BEST beverage to enjoy with this...1554 by New Belgium. It's one of my favorite beers and it pairs well with flavors like the soup.