Has it really been 10 days since my last post? My word, the days are flying by all too quickly! Have been meaning to put up more recipes as I have been cooking up a storm in our kitchen. If you’ve seen me around lately, you’ll know that although I haven’t been posting, I definitely have been eating! 😮 🙂 😮 I blame it on the weather! 😉 Hibernation mode on. Last night, we had our first snow. And today, we brought out all of our winter coats and jackets ready for the cold winter season ahead.
You know what’s a good way to keep warm on a cold cold day? Soup! Creamy soup, chunky soup, brothy soup, noodle soup…why the list can go on for miles! We love soups in the Irish house! Our favorite soups to make at home are Irish Potato, Creamy potato and leek, Cream of mushroom, Pasta Ceci, Pasta Fagioli, Minestrone and the classic Chicken Noodle. Yum! Today I thought I’d try something new – Onion Soup with Crispy Fried Sage and Gruyere Toasties. It was a success! Beautiful flavor and so easy peasy!
Ta da! This is all you need…
….well, maybe more like THIS is all you need! 😉
2 red onions (1 for Kevin, 1 for Me)
1 clove of garlic, crushed with your palm
a handful of sage leaves (around 24 leaves, 12 for the broth, 12 for the topping)
a large handful of grated gruyere cheese
Heat a heavy bottom pot and add olive oil and a knob of butter. When the butter begins to sizzle add in your sage leaves. Fry the sage in 2 batches of 12. Take out the first batch and set aside. Leave the second batch in the pot and add in your sliced onions, garlic, salt and pepper.
Lower the heat to medium and put on the lid. You will need to cook the onions for a good 45mins to an hour, stirring occasionally. You don’t want to burn the onions, slowly cook them until they get nice and caramelized and brown. Scrape the brown bits off the bottom of the pot – brown bits equal flavor!
When the onions reach the dark brown color above, or even darker, add in a quart of chicken broth. Cook the onions and broth for an additional 15-20 minutes, adjusting the seasoning with more salt and pepper as needed. Meanwhile, grate a big ol’ handful of gruyere cheese and slice your baguette. Typically, French Onion Soup is served in a bowl topped with a slice of crusty baguette, topped with gruyere cheese, cooked for a few minutes under the broiler until the cheese is nice and melty.
I thought it would be fun to serve a separate plate of gruyere toasties to dip into the soup. To make the toasties, simply butter some baguette, top them with grated gruyere and toast them in the oven at 350F for about 5 minutes. Cheesy, crispy, warm and just perfect with this soup!
I had some left over bits of cheese so I added them on top with the crispy fried sage leaves. Lunch is ready!
What a loverly lunch! It’s the best when you make something gorgeous from the simplest of ingredients. Onions, garlic, olive oil, butter, salt and pepper are staples that you’ll have lying around the house. Give this recipe a go today! Hope I’ve helped warm up your day!
Oh and one more…BIG thing! Thanks guys for nominating and voting for Lisbeth Eats in this year’s Baltimore Sun Mobbies 2014! All your support for the blog has been so encouraging and really tickled my heart! 😀
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