Did you know that French Onion soup actually originates back to Roman times in Italy? It was not until the 18th century that the dish was modified by France. The soup became popular in the United States in the 1960’s. Regardless of its origin, we can all agree that is a delicious soup!
Here’s a wonderful recipe from the Bahamian Club Restaurant at the Atlantis Paradise Island, Bahamas.
Ingredients:
6 red and 6 vidalia onion, peeled and thinly sliced
Olive oil
¼ tablespoon sugar
2 cloves garlic, minced
8 cups beef stock or chicken stock
½ cup dry white wine
1 bay leaf
¼ tablespoon dry thyme
Salt and pepper
8 slices toasted French bread
1 ½ cups Swiss gruyere, grated
1 teaspoon parmesan cheese grated
Instructions:
In a large sauce pot, sauté the onions in the olive oil on medium high heat until well browned, but not burned, for about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization. Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowl or casserole dish. Cover with the toast and sprinkle the cheeses. Put into the oven for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned. Serve immediately. Enjoy!
Serves: 4-6
For more travel related recipes, visit our Cruise line recipe page.
