French Onion Soup from Leftover Corned Beef Broth
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One more reason to love St. Patrick's Day! The leftover broth from boiling that giant corned beef. I always freak out when people pour it down the drain because I love to make soup. It has so much flavour from hours of stewing, you don't need to add too much to it to make it a flavourful second-hand meal. This is my recipe for turning the leftover broth to a delicious French onion soup.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 4 servings
- 3 large onions, sliced
- 2 Tbsp oil
- 1 tsp sugar
- 1 large garlic clove, minced
- 1/4 cup water or white wine
- 4 cups leftover corned beef broth
- 1 bay leaf
- 1 tsp dried thyme
- French bread or any bread you like
- 1/2 cup Swiss or Gruyere cheese
- Slice the onions relatively thin. In a large pot, heat one tablespoon of oil on medium heat. Add the onions and toss to coat with the oil. Cook the onions, stirring often. It will take about 15 minutes to soften.
- Increase the heat to medium high. Add the remaining one tablespoon of oil and the butter. Cook for another 15 minutes stirring often.
- Sprinkle with sugar to help with the caramelization process. Cook until well browned, about 10 more minutes.
- Mince the clove of garlic and add to the onions. Cook one minute. Pour in 1/4 cup of water or white wine to deglaze the pot, picking up all the fond (brown bits) from the bottom of your pot.
- Add the broth, the bay leaf, and thyme. Bring to a boil, simmer, and the cover pot. Cook for about 30 minutes.
- Remove bay leaf and sprinkle with pepper. Transfer soup to oven-proof bowls or casserole dish.
- Cover soup with the bread slices.
- Top bread slices with cheese. Put dish into the broiler for 10 minutes at 350° F until the cheese bubbles and is slightly browned.
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