Steps to Make Award-winning California Farm Baked Onion Soup
Hello everybody, it's Jim, welcome to our recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Favorite California Farm Baked Onion Soup. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm Baked Onion Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Baked Onion Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Baked Onion Soup is 4 people, 4 bowls. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Baked Onion Soup estimated approx Under 1 hour.
To begin with this recipe, we must first prepare a few ingredients. You can have California Farm Baked Onion Soup using 13 ingredients and 2 steps. Here is how you cook that.
Use your juiciest big round yellow onions to bake this dinner soup, topped by broiled cheese on toast, made special with California Sherry wine and a dab of butter.
Ingredients and spices that need to be Prepare to make California Farm Baked Onion Soup:
- 2 Tbs olive oil
- 4 large round peeled yellow onion halves, sliced horizontally
- 4 cups beef broth or 4 beef bouillion cubes in 4 cups water
- 1/2 Tsp thyme
- 2 fresh farm eggs
- 4 slices sour dough bread
- 4 thick slices 2 year old aged white Tillamook cheddar cheese
- 1 Crushed garlic clove
- 4 Tbs California sherry wine
- 4 tsp unsalted butter
- Pepper, chopped parsley
- Equipment: cast iron 5 quart dutch oven, 4 cast iron soup bowls with lids
- Cost: onion $1, eggs 40 cents, cheese, bread, other 60 cents, 50 cents per dinner
Steps to make California Farm Baked Onion Soup
- Heat olive oil with thyme and crushed garlic clove in dutch oven, toast sour dough bread one minute each side, set aside. Next, peel, trim, slice whole yellow onions horizontally, carmelize onion halves, flat side down, 1/2 hour, set aside. Bring 4 cups of soup to boil, stir in 2 whipped eggs. Slide onions in beef egg drop soup,bring to low boil, cook 30 minutes with lid on till onion tops feel soft to the touch. Add pepper to taste: salt is already in the beef bouillion cubes and the cheese.
- Put four oven proof soup bowls on a baking sheet, scoop carmelized half onion into bottom of each soup bowl, fill with broth to top of onion, place toasted sour dough bread on top, thick cheddar cheese slice on top, put in oven to high broil till bubbly golden crust forms, few minutes. Add Tbs California sherry, tsp unsalted butter to each bowl, top with remaining soup stock. garnish with parsley leaves, serve. To reheat, thaw overnight, put in oven at 300F degrees for 30 minutes.
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