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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 29, 2010

French Onion Soup with an Italian Attitude (from RACHAEL RAY EXPRESS LANE MEALS)

The French are notorious for their stuffy and particular attitudes ... especially when it comes to food, but they've got nothing on the Sicillans. It takes a Sicilian 'tude to think one could improve on a French classic, especially in 30 minutes. Well, this Sicilian says "Bring it on."


1 tablespoon EVOO (extra-virgin olive oil), once around the pan
2 tablespoons unsalted butter
6 medium onions, thinly sliced
Salt and black pepper
Leaves from 1 sprig of rosemary, finely chopped
1/2 pint grape tomatoes, halved
1/2 cup fresh basil, about 10 leaves
1/4 cup shredded or grated Parmigiano-Reggiano cheese, a handful
4 thick slices crusty bread
1 garlic clove, crushed
1 tablespoon balsamic vinegar (eyeball it)
1/2 cup white wine, a couple of good glugs
6 cups beef stock
8 slices fresh mozzarella cheese

Preheat the broiler to high.

Heat a deep pot over medium to medium-high heat. Add the EVOO and butter to the pot. When the butter melts, start adding the onions as you slice them. Season the onions with salt, pepper, and the rosemary. Cook the onions for 15 to 18 minutes, until tender, sweet, and caramel colored, stirring frequently. If you find that the onions are burning in spots before browning all over, add a splash of water and stir now and then, scraping the bottom of the pot.

While the onions are cooking, make the topping. In a small bowl, combine the grape tomatoes, basil, grated cheese, salt, and pepper. Under the broiler or toaster oven, toast the crusty bread until golden; rub each side
of the golden toast with the crushed garlic clove.

Once the onions are done, add the balsamic vinegar and white wine, stirring up all the brown bits from the bottom of the pot. Add the stock and cover the pot to bring the soup up to a quick boil.

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Once the soup reaches a boil, ladle it into the bowls. Float a toasted bread slice on each serving and cover each toast with a mound of the grape tomato
mixture. Top with 2 slices of the mozzarella cheese. Slide the cookie sheet under the hot broiler until the cheese melts and bubbles.

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