Hearty Onion Soup

Dave's Buffalo Herd

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You need to eat Hearty Onion Soup

to take care of this herd of buffalos!

This week we have souper brother Dave as our guest, making his Hearty Onion Soup. Dave has been making his soup for many years. Quite often, he would have a family fare and serve it on New Year's eve. This soup is excellent if made the day before and reheated. The flavor just gets better as the days go by!

Hearty Onion Soup

Souper Brother Dave/Souper Sarah

This hearty cold weather soup is nourishing with it's rich beef broth, robust onions and mozzarella cheese .


INGREDIENTS
Serves 8
1 tablespoon butter
2 tablespoon olive oil
4 large onions - sliced
3 quarts beef stock base
1 tablespoon Au jus gravy mix "LeGaut"

salt
pepper
6 slices Italian bread - toasted and cubed
3 cups mozzarella cheese - shredded

Slice the onions

1 - In a large fry pan, heat the butter and olive oil over medium-high heat. Add the onions and cook for 10-12 minutes until they are soft and beginning to brown. Turn heat down to medium and cook for 30 minutes, stirring occasionally.

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2 - In a small sauce pan, put the onion's trimmings and ends or as Dave calls them "parts and pieces", then cover with water. The onion peels make for a good color in the broth. Bring to a boil and then simmer until beef stock is ready.

3 - Heat beef stock in a stock pot on medium heat. Stir in onions plus the onion stock and bring to a boil.

4 - Add Au jus gravy mix and season to taste. Lower the heat and simmer for 45 minutes.

5 - Toast the Italian bread and cube.

Bowl of toasted bread cubed

6 - Heat the broiler. Place the soup bowls on cookie sheet and put toasted bread in bottom.

7 - Fill bowls about three-quarters full with the onion soup.

Filled bowls with onion soup

8 -Put the mozzarella on top of the soup.

9 - Broil for about 3 - 4 minutes until the cheese begins to melt and bubble.

Serve piping hot

This soup is as good as it looks in these pictures. Dave is an excellent cook and is always ready to cook up a storm at a minute's notice. I learned a new trick with him this week - the "parts and pieces" - that is something that I hadn't done before! Thanks, Dave, I really enjoyed cooking with you in your kitchen.

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Happy Birthday Mona!

It's hard to keep those Navy Seals away!

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A thought for the week - Cultivate a few practices that keep you whole!

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Happy souping until we meet again!

Souper Sarah