Friday, March 26, 2010

French Onion Soup Recipe

Okay well this is not one of our organic seasoning but after trying it we had to put it in our store. For anyone who loves a sensational bowl of French Onion Soup, you know the kind that is steaming hot with vapors of flavorful onions evaporating in the air and with the cheese that is cooked perfectly and darkened on the edges of the bowl due to the higher heat conductivity then you gotta try this onion base!

We do strive on offering organic, green friendly and all natural products but a few of our non-organic favorites are always available 24/7 online at our stores and

Here is the recipe we used last night using our own onion base powder for a boost!

Prep: 20 minutes
Cook: 90 minutes
Serves 6-8

2 tablespoons butter
2-1/2 pounds onions, thinly sliced
4 cans (14-1/2 oz. each) beef broth, divided
2 tsp Florida Herb House's onion base
1 bay leaf
1 tbsp organic parsley
2 tsp organic thyme
2 tablespoons Madeira or sherry
Salt and freshly ground pepper
8 3/4-inch-thick slices French bread
2 cups grated Gruyere cheese

1. Heat oven to 400 degree F. On stove top, heat butter in a large saucepan over medium heat. Add onions and stir often until softened and golden brown, about 35 minutes. Increase heat to high and pour in 1/2 cup broth, stirring until most of the broth has evaporated and onions are browning again. Continue until you have used up 2 cups of the broth.

2. Wrap bay leaf, parsley, and thyme in cheesecloth. Add to soup, reduce heat to low and simmer, covered, 15 minutes. Season with Madeira and salt and pepper to taste.

3. Toast bread in oven on a cookie sheet, 5 minutes. Divide the soup among 8 ovenproof bowls. Sprinkle 2 tablespoons of cheese over each, then top with bread and 2 tablespoons more cheese. Place bowls on cookie sheet and bake until the cheese bubbles, 10 minutes. Makes 8 servings.

Stephen Sharp