French Onion Soup

Is there anything better on the planet? Warm, crunchy bread, under a layer of cheese, all atop a steaming, thin broth and onions.

I think not.

Turns out, French onion soup is super easy to make. It’s a little time consuming, but most of that is hands-off time. Gather up your ingredients, pick a weekend to do this, and let’s go.

Warm and gooey. Perfect for winter.

You need:

It might look like a lot of onions, and it is, but they cook down a lot.

  • 2 Tbsp. olive oil
  • 3 Tbsp. butter
  • 6 yellow onions, thinly sliced (in half moons)
  • 1/2 c. dry white wine or sherry
  • sprigs of fresh thyme
  • 2 1/2 quarts beef broth
  • French baguette, cut into 8 thick slices
  • 1/2 tsp. sugar
  • 2 cups grated gruyere cheese
  • salt and pepper to taste

Start by heating the olive oil over medium-low heat in a large soup pan. Add the butter and allow to melt. Add the onions and cook, covered, for 10 minutes over low heat, then add salt and sugar.

Continue to cook the onions, covered, over low heat for about 45 minutes, stirring occasionally. You want them to turn a deep, brown, caramelized color. Once that happens, add the wine and thyme and cook for 5 more minutes over low heat.

It will begin to look like some sort of souper mush after a while.

Add the broth, salt and pepper and simmer the soup for 30 minutes, uncovered.

If making ahead of time, just pack up the soup and refrigerate or freeze until you need it.

To serve, first preheat your oven to 350 degrees.

Toast the bread slices about 10 minutes, turning once, until golden brown.

Ladle the soup into oven-proof bowls or crocks and top first with bread, then a healthy heaping of cheese. Bake for 20 minutes, or until everything is hot and bubbly.

We particularly liked this because it provides restaurant taste without having to leave the house. Marvelous!

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9 Comments

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9 responses to “French Onion Soup

  1. Why is this marked vegetarian?

  2. Michael Buck

    Yes, we used beef broth. It’s marked vegetarian in the sense there is no actual meat in it. I’ve known vegetarians who make exceptions for things like beef and chicken broth. Some just aren’t as strict as others.

  3. If they make ‘exceptions’ for meat based broth, then they aren’t vegetarians. Meat is meat is meat. Period.

  4. Michael Buck

    You’re right! We can’t have people running around claiming to be something they’re not.

    At any rate, the soup was good. If you’re up to eating the beef broth, I suggest you try it.

  5. Michelle

    Whoops – you could of course also use vegetable broth. In fact, we encourage experimentation.

  6. Good Eater

    YUM! Will be giving this a go on Saturday fer sure…beautiful pic, BTW.

  7. Kristie

    I can’t wait to try this one! I LOVE french onion soup!

  8. Michykeen

    We should also mention that the soup, like most all soups, only gets better the longer it sits in your fridge. So make it on Saturday and enjoy it all week!

  9. Jason

    I dont like Karen. She sounds mean. But we are making this soup this weekend and will let you guys know how it is! A taste of Easton even after not making it there! Damn snow.

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