French Onion Soup
Assembly Time: about 1 hour; Reheating Time: about 10 minutes. Notes: Thaw overnight or quick-thaw (see Thawing below). Use 1 1/2 quarts of broth to complete each batch of soup. Serve with a butter lettuce salad.
How to Make It
Step 1
1
In a 3- to 4-quart pan over medium-high heat, shake and tilt sugar until melted and amber, 2 to 3 minutes. Immediately add vinegar, sautéed onions and garlic, and thyme. Stir until onions are deep amber, about 5 minutes.
Step 2
2
Stir in wine. Let mixture cool to room temperature, about 20 minutes.
Step 3
3
Put 1/2 the onion mixture in each of 2 plastic freezer bags (1-qt. size). Seal bags and freeze (see Cold Facts below).
Step 4
4
Thaw 1 bag (see Thawing below). Pour onion mixture into a 3- to 4-quart pan and add 1 1/2 quarts chicken broth. Bring to a boil over high heat, stirring often; reduce heat and simmer to blend flavors, about 10 minutes.
Step 5
5
Ladle soup into bowls and add 1 gruyère crouton to each. Season to taste with salt and pepper. Serve with remaining croutons.
Step 6
6
Thawing: Cooking times are for thawed, chilled foods. Overnight: The night before serving, place container of frozen food in the refrigerator. Quick-thaw: Heat frozen foods in plastic bags in a microwave oven at 50% power just until pliable, then cook as recipe directs or empty food into a microwave-safe container, drape loosely with microwave-safe plastic wrap, and cook at full power (100%) until steaming. Note: If your microwave accepts metal, you can also quick-thaw dishes frozen in foil pans; follow manufacturer's instructions.
Step 7
7
Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.
Step 8
8
Note: Nutritional analysis is per serving.
Ingredients
2 teaspoons sugar
1 tablespoon balsamic vinegar
1 tablespoon minced fresh thyme leaves or dried thyme
1/2 cup dry red wine
3 quarts fat-skimmed chicken broth (see notes)
Salt and pepper
Directions
Step 1
1
In a 3- to 4-quart pan over medium-high heat, shake and tilt sugar until melted and amber, 2 to 3 minutes. Immediately add vinegar, sautéed onions and garlic, and thyme. Stir until onions are deep amber, about 5 minutes.
Step 2
2
Stir in wine. Let mixture cool to room temperature, about 20 minutes.
Step 3
3
Put 1/2 the onion mixture in each of 2 plastic freezer bags (1-qt. size). Seal bags and freeze (see Cold Facts below).
Step 4
4
Thaw 1 bag (see Thawing below). Pour onion mixture into a 3- to 4-quart pan and add 1 1/2 quarts chicken broth. Bring to a boil over high heat, stirring often; reduce heat and simmer to blend flavors, about 10 minutes.
Step 5
5
Ladle soup into bowls and add 1 gruyère crouton to each. Season to taste with salt and pepper. Serve with remaining croutons.
Step 6
6
Thawing: Cooking times are for thawed, chilled foods. Overnight: The night before serving, place container of frozen food in the refrigerator. Quick-thaw: Heat frozen foods in plastic bags in a microwave oven at 50% power just until pliable, then cook as recipe directs or empty food into a microwave-safe container, drape loosely with microwave-safe plastic wrap, and cook at full power (100%) until steaming. Note: If your microwave accepts metal, you can also quick-thaw dishes frozen in foil pans; follow manufacturer's instructions.
Step 7
7
Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.
Step 8
8
Note: Nutritional analysis is per serving.
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