Wednesday, August 18, 2010

Does anyone know the recipe for Max and Ermas French Onion Soup?

2 tablespoons olive or canola oil


8 medium Vidalia onions, quartered and thinly sliced


2 cloves garlic, minced


5 cups water


1/4 cup dry red wine


1 teaspoon dry mustard


2-4 tablespoons miso, (Max and Ermas secret) to taste, dissolved in 1/3 cup water


French bread, as needed


1 1/2 cups grated normal or reduced-fat mozzarella cheese





Heat the oil in a soup pot. Add the onions and saut茅 over medium-low heat until they are golden. Add the garlic and continue to saut茅 slowly until the onions are lightly and evenly browned. Add water, wine, and mustard. Bring to a simmer, then simmer gently, covered, for 15 minutes. Stir in the dissolved miso and remove soup from heat. Allow the soup to stand for 15 minutes.





Preheat oven to 350F.





Slice bread into 1-inch-thick slices, allowing 1 slice per serving. Bake on a cookie sheet for 15 minutes, or until dry and crisp.





To assemble the soup, place a slice of bread in each ovenproof bowl and ladle a serving of soup over it. Sprinkle about 1/4 cup of the grated cheese over each. Place the bowls on 1 or 2 cookie sheets so that they will be easier to handle. Bake the soup for approximately 10 minutes, or until the cheese is thoroughly melted. Serve at once.

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