A French onion soup worthy of Boudin Sourdough!A combination of cold weather and the gift of fresh Boudin loaves hand delivered from San Francisco, left me with only one choice… French onion soup. It’s amazing that something so delicious is so easy.
Thinly slice three onions and place them in a large pot. Add several tablespoons of freshly cracked black pepper. Sauté the onions is a few tablespoons of butter or olive oil. Add 6 to 8 cups of beef stock and bring to pot to a simmer. Fold a stem of rosemary unto a wad and tie it into a small piece of cheese cloth then crush it with your hands to release the oil from the leaves. Toss it in the pot. Let the mixture simmer until the onions are translucent. Spoon the soup over pieces of french bread – use Boudin Sourdough if you can! Top it with Swiss cheese if you’re traditional or smoked provolone if you’re daring. Place the bowls under the broiler until the cheese is melted and the bread is toasted. Enjoy!
Alternately you can use a small cannonball shaped loaf as the bowl. Just cut the top of the loaf off, reach inside and pull out some of the soft bread (keep this for meatloaf bread crumbs, croutons, etc.). Then place the bread in a bowl and fill it with soup, top it with cheese and place it under the broiler until it’s toasted and the cheese is melted.
Until next time… Release YOUR Bon Vivant and Savor Your Life!