Thursday, November 17, 2011

Is it soup yet?

Why, yes it is! As promised~drum roll please! The following photos are actually my first official food photos that I actually set up with bounced lighting & following tips from the book...
 Plate To Pixel at Amazon |
Because there's fresh thyme in the soup, I made fresh croutons by slicing fresh French bread, brushing with olive oil & added a sprinkle of fresh thyme. Bake in hot oven 350*-400*. Keep an eye on it, turn over until the bread looks like this...

...get the picture? :-)

Tada!'s soup!!
As a side note, the recipe calls for 2 TBSP dry sherry to deglaze. White Zinfandel works just as well-but 2 TBSP? Hah! I actually pour in enough to cover the bottom of the pot...THEN deglaze!
I'm a happy cook...a little for the soup...a little for the chef!

And the cheese? Well it's freshly shredded Gruyere...and A LOT of it-Enough to cover your ramekin..and then some! Swiss works too...a combination of the two would be divine!
I throw a dash of red pepper on top of the cheese before I broil...Paprika  works too.
For the broth, I use the brand BETTER THAN BOUILLON
For me it's the most flavorful without being overly salty...salt can kill a dish.

If you make this I'd love to hear from you. Please feel free to e-mail me if you have any questions. Now...
...Pour a glass of your favorite wine, slice up some extra bread to soak up the soup and enjoy your evening!
Happy Snapping

French Onion Soup
2 T. unsalted butter
2 T. olive oil

Add; Stir in:
8 cups red onions, sliced(4-5)
1 tsp brown sugar
1-2 tsp minced garlic

Stir in:
1 T. all-purpose flour

Deglaze with; Add:
2 T. dry sherry
1 T. fresh lemon juice
1 t. Worcestershire
1 t. fresh thyme
1/2 t. paprika
1/2 t. sea salt
1/2 t. black pepper

Stir in; simmer
3 Cups chicken broth
3 Cups beef broth

Melt butter w/olive oil over medium heat in a stock pot.
Add the onions & stir to to coat (add more olive oil if you need to)
Cook, stirring occasionally, for 10 minutes. Stir in sugar & garlic; continue cooking for 15 minutes, stirring occasionally.
Stir in flour: cook 2 minutes. (don't burn the flour)
Deglaze w/sherry, scraping up the bits on the bottom of the pot. Add lemon juice, Worcestershire, & seasonings. Stir in broth & bring to a boil. reduce heat and simmer 20 minutes. Transfer soup to ramekins. Float cooled croutons on top of soup, fitting into ramekins. Cover croutons with cheese. Broil 4-6 inches from flame until cheese is bubbly. Enjoy!


  1. I love French onion soup and must buy some ramekins so I can try this recipe.

  2. We love French Onion soup, this looks so yummy! Our recipe is quite different to yours, we use brown onions, cognac or brandy and Dijon mustard. I'll have to try yours out. Great book!

  3. Oh cook and take wonderful food photos! You go girl! Thanks for sharing the recipe!

  4. I am soooooo looking forward to trying this out. Tom is a big fan of French Onion soup! Thanks for sharing this recipe (still waiting on the balsamic green bean recipe ;-) ) and btw the shots are so very professional! Mwah! xoxo

  5. Are you freaking serious? You made that! That is awesome. I'm going to do it... I will think like the little Thomas train... "I think I can.. I think I can..." It just looks to yummy not to try!


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