Thursday, September 26, 2013

Cajun-French Onion Soup With a Cheese Crouton

Cajun-French Onion Soup With a Cheese Crouton
by Linda
adapted from French Onion Soup by Tyler Florence

1/2 cup of unsalted butter
4 onions, peeled and sliced in half-moons (Walla Walla, Vidalia or yellow onions are best)
2 garlic cloves, minced
2 bay leaves
1 cup red wine
3 heaping Tablespoons Kary's Dry Roux
2 teaspoons of Queen Bee seasoning (Cajun seasoning)
1/4 cup of apple cider vinegar
sea salt and pepper
1 1/2 boxes of beef broth (about 48 ounces)
4 slices of Garlic Butter Texas Toast (In frozen food section. I used Pepperidge Farm.)
2 cups of grated Gruyere cheese
1. Melt butter in large pot over medium heat.
2. Add onions, garlic, bay leaves to pot. Stir well and reduce heat to low.
3. Cook onions until caramelized.
4. Add wine and cook for 5 minutes.
5. Remove bay leaves.
6. Dust onions with Kary's Dry Roux, coating well.
7. Sprinkle Queen Bee seasoning over onions.
8. Add apple cider vinegar, stir well.
9. Add a pinch of salt and pepper.
10. Slowly add beef broth, stirring as you go.
11. Slightly raise heat to bring to gentle boil for about 2 minutes.
12. Reduce back to low and simmer for 15 minutes.
13. Taste and add more seasoning, if necessary.

Directions for Cheese Crouton:
1. Preheat oven to 350°F.
2. Line a cookie sheet with foil.
3. Using a biscuit cutter, cut 4 circles out of the Texas toast slices and place on cookie sheet.
4. Place in oven and bake 5 minutes, turning half way through so each side toasty.
5. Divide 1 cup grated cheese between four croutons.
6. Place under broiler to melt and get slightly brown. Watch carefully, do not burn!

To assemble:
Divide onions between four bowls. Ladle broth over onions. Divide and sprinkle rest of cheese between each bowl. Place a cheese crouton on top of each. Enjoy!

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