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...
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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! Yup...it'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

xo

Kelly

French Onion Soup

Melt:

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!