To Soup or Not to Soup? That is the Question!

So misspoke Hamlet….but with a Tip of the Toque to the now gone Hamburger Hamlet™ chain of restaurants, their French Onion Soup Fondue was always To Soup (OK, so the grammar isn’t so good), but the soup….ooh la la!).

For those who remember it – and loved it, and thought it was difficult to make, it’s here on Cooking With Char….and it’s really not hard at all! So….let’s get out the soup pot and get cooking!

Hamburger Hamlet™ French Onion Soup Fondue

  • 2 large onions, sliced very thinly
  • Butter
  • 1/2 tsp. Dijon mustard
  • Freshly ground pepper
  • 1-1/2 qts. beef broth
  • 1-1/2 beef bullion cubes
  • 1/2 c water
  • 3/4 c dry white wine
  • 6 slices baguette, cut 1/4′ thick
  • 2 Tbsp. applejack (alcohol-optional)
  • 3/4 c Parmesan cheese
  • Monterey jack cheese

Cook onion in 5 Tbsp. butter until transparent but still slightly crisp. Add mustard and sprinkle with a few grinds of black pepper to taste. Combine broth, bouillon cubes, water and wine in a large soup pot or kettle. Add onions and simmer, stirring occasionally, for 30 minutes. Soup may be served at this point (as plain French Onion Soup).

Otherwise, sauté bread slices in additional butter until golden brown. Place 1/2  tsp. applejack, 1Tbsp. Parmesan cheese and 1 slice toasted bread in each of 6 large soup bowls. Ladle in soup. Top with1-1/2 to 2 thin slices Monterey Jack Cheese. Place bowls on baking sheet and broil until cheese melts and bubbles and turns a beautiful golden brown!

Serves 6

This entry was posted in Appetizers, Meatless, Posts, Recipes, Soups and tagged , , , , , , , , , . Bookmark the permalink.

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