29 10 / 2011
The best of both worlds
There’s nothing like getting together with some friends over food. It’s one of my favourite ways to spend an evening, especially when we each bring together our talents to the table. This last potluck dinner had a “late harvest” theme to it and dishes varied from a Turnip Apple puff to Curried Farro Medley; there were even spiced lamb chops with apple cilantro chutney. Mmmm…. My own contribution was the combination of two of my favourite soups: French onion and Tomato. I didn’t actually combine two different recipes, I happened to find one that was a combination already. I thought it would suit the rest of the dishes quite well and so went ahead with my creation. I have to say, it was a good pick. So, without further ado, here’s the recipe:
French Onion Tomato Soup
Makes 6 servings
Ingredients
4 cups thinly sliced onions
1 garlic clove, minced
2 tablespoons butter
1 (48 ounce) can tomato juice
2 teaspoons beef bouillon granules*
3 tablespoons lemon juice
2 teaspoons dried parsley flakes
2 teaspoons brown sugar
6 slices French bread, toasted
2 cups shredded mozzarella cheese
*I substituted Beef style Vegetable Bouillon, which was just as yummy
Directions
- In a large pot, sauté onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
- Ladle soup into ovenproof soup bowls or ramekins. Top with French bread and sprinkle with cheese. Broil 4-6 inches from the heat for 2-3 minutes or until cheese is bubbly.
From the AllRecipes website.
This is an easy and delicious recipe. Hope you enjoy it as much as I did.
Rinat
