2019-12-01_Good_Housekeeping

THE WORKBOOK

KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT

FRENCH ONION SOUP M O

Active 50 min. | Total 1 hr. 50 min.

3 Tbsp olive oil

4 lbs yellow onions (about 5 large onions),

thinly sliced

Kosher salt

1 1⁄2 tsp all-purpose flour

1⁄4 cup cognac or dry white wine

2 32-oz containers low-sodium beef broth

2 bay leaves

6 large sprigs thyme,

plus more for sprinkling

1 Tbsp sherry vinegar

8 thin slices country bread

3 oz Gruyère cheese, finely grated

1. Heat oil in large, heavy stockpot on

medium. Add onions and 11⁄2 tsp salt, reduce

heat to low and cook, stirring occasionally,

until onions are tender and have released

their liquid, 10 min.

2. Increase heat to medium-high and

continue cooking, stirring often and scrap-

ing bottom of pot, until onions are deep

brown and caramelized, 40 to 50 min. If

bottom of pot starts to get too dark, add

4 to 5 Tbsp water.

3. Sprinkle onions with flour and cook,

stirring, 2 min. Stir in cognac and cook

1 min. Add broth and herbs and simmer

until reduced to about 8 cups, 18 to 20 min.

POM-LIME FRENCH 75 Q GV

Active 5 min. | Total 5 min.

In cocktail shaker filled with ice, shake:

2 oz (1⁄4 cup) gin, 3⁄4 oz (11⁄2 Tbsp) fresh

lime juice and 1⁄2 oz (1 Tbsp) Pomegranate-

Lime Syrup (recipe below).

Strain into flute and top with 2 oz (1⁄4 cup)

sparkling wine. Serve with lime twist and

pomegranate seeds. Makes 1 cocktail.

POMEGRANATE-LIME SYRUP

Q G MVO

Active 5 min. | Total 30 min.

In small saucepan, combine 3⁄4 cup each

sugar and pomegranate juice and simmer,

stirring once halfway through, until sugar

dissolves, about 12 min. Remove from heat,

stir in 1 tsp lime zest and 2 Tbsp fresh lime

juice and let cool to room temp (about

15 min.); strain. Makes 1 cup.

DECEMBER 2019 GH 89

December Eats & Treats

p. 74

Discard herbs and stir in vinegar.

4. When ready to serve, heat broiler.

Arrange bread on rimmed baking sheet

and sprinkle with cheese and some fresh

thyme leaves. Broil in top third of oven

until golden brown and bubbling, about

1 min. Serve on top of soup.

SERVES 4 About 440 cal, 20 g fat (5.5 g sat),

15 g pro, 1,255 mg sodium, 53 g carb, 8 g fiber

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