Giada. French. Hmmmmmmmmmmm..........
Well, the theme at I Heart Cooking Club is preparing one of Giada's recipes that is not Italian. It was a toss up between a Greek Caponata and this French Onion soup.
Since the weather has been getting cooler..........soup wins. We all love soup anyway :-)
Ingredients
3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins
Directions
In my 6 quart dutch oven I heated the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese.
Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.
Surf over to I Heart Cooking Club and see some other non-Italian Giada creations.
Soup does sound good! My furnace is running right now and my legs are still cold after my morning walk. :)
ReplyDeleteLooks like Giada has a good, solid French onion soup recipe. I could go for some right now!
ReplyDeleteYum! So, you are one of the smart ones who figured out what the theme meant!
ReplyDeleteWhen my husband went to Paris for a business trip he cam back craving about the French onion soup he ate there and fell in love with (thank God it was just the soup and not some fancy French sophisticated girl!). I then decided to make it and from then on I fell in love too. Yours looks absolutely delicious.
ReplyDeleteSo glad you went with the soup...it looks amazing. French onion is one of my favorites!
ReplyDeleteLooks delicious! An excellent pick--a gooey, cheesy bread-topped soup is always welcome! ;-)
ReplyDeleteJanel - It's a good warm up soup for you after a walk. We don't need the furnace yet but this weekend we are supposed to have lows in the 30s.
ReplyDeleteMM - I'd love to serve you a bowl!
Pam - Not true - I thought we were making something from Italy and had planned Pasta Ponza, so I was thrown for a loop!
Katerina - Thank you. I plan to try another version from Cooks Illustrated magazine :-)
Julie - Me too. I love that stuff. Especially the melty cheese.
Deb - You posted a comment as I was answering others. Thank you, it really was ooey delicious. Fun post theme.
ReplyDeleteGod I LOVE french onion soup! Great choice!
ReplyDeleteThank you Joanna - I feel the same way :-)
ReplyDeleteFrench onion soup - a perennial favourite ... what are vidalia onions?
ReplyDeleteI'm a real sucker for soup;-)
ReplyDeleteJo - Always a favorite of mine. Vidella onions are SO GOOD, they are sweet onions. You probably have them in England just by another name. I think.
ReplyDeleteYvette - Me too! Thanks for visiting. We are soup fans here, all year round.
Great choice, Tina! I'm always up for a bowl of oniony and cheesy goodness and I love fontina cheese. Looks delicious.
ReplyDeleteI love French Onion Soup, though I haven't had it for years. One of those things I just kind of forgot about, and in more recent years because my partner will absolutely not have onions under any circumstances. Thanks for the reminder though - I'm adding this to my list of things to make while he's away!!
ReplyDeleteSue :-)
I'm so glad to have found your blog through the I Heart Cooking Clubs group. I chose a French recipe of Giada's as well. I haven't made French Onion Soup in so long, and you have motivated me to do so again with Giada's easy recipe. Now that I've found you, I'm following and look forward to all of your kitchen adventures!
ReplyDeleteAbsolutely my favourite kind of soup - great choice! Mmm, now I want some.. ☺
ReplyDeleteKim - anything with cheese, that makes us al happy here! But we all love soup.
ReplyDeleteSue - I do the same thing, I make dishes that Doug doesn't like when he is away.
Bella - Welcome and thank you so much for your nice comment!
Natashya - Mine too!
I need to get me some oven-proof soup crocks, stat. I've been craving French onion soup for weeks, and this post may have tipped me over the edge. Yum!
ReplyDeleteI've started a new food blogging group that celebrates the printed cookbook. I'd love it if you joined us. www.cookbookloversunite.blogspot.com. It should be lots of fun.
Thank you for the post (even if I do end up buying more kitchenware because of it).
Allison - Thank you so much for the invitation. I will be checking your site out!
ReplyDeleteOh, if you can't find crocks that can stand the temperatures of a broiler, just put your crocks on the oven rack at a high heta. The cheese will still melt!
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