french onion soup

Cooler temps are finally here and you know what that means…bring on the soup! There is nothing better than a big bowl of soup with a side of crusty bread on a crisp, fall night and this french onion soup hits the spot. The most tedious part is caramalizing the onions but even that is pretty fool-proof and trust me, it’s worth paying them a little extra attention. I adapted this recipe from one of my favorite foodie blogs so to see her recipe go here. If you’re looking for sophisticated comfort in a bowl, whip up a pot of this soup tonight and prepare to be wowed.

Ingredients: 

  • 4 large sweet onions
  • 1 tablespoon sugar
  • 3 tablespoons butter
  • 2 tablespoons EVOO
  • 3 garlic cloves, minced
  • 3 tablespoons flour
  • 1/2 cup dry white wine
  • 5 cups organic beef stock
  • 2 teaspoons worcestershire sauce
  • a few big pinches of salt and black pepper
  • one big baguette
  • grated cheese (I prefer gruyere but swiss works, too)

To make: 

Preheat oven to 400 degrees F.

In a large stockpot, melt the butter and EVOO over medium-high heat. Add the onions and sugar. Saute until browned and caramelized stirring every few minutes. This takes about 30 minutes, depending on your stove, so be very careful not to burn the onions.

Add garlic and sauté for 1 minute.  Stir in the flour and cook for 1 minute.  Stir in the wine to deglaze the pan – use a wooden spoon to scrape the browned bits on the bottom of the pan. That’s where all the great flavor comes from!

Add the stock and worcestershire sauce t0 bring to a simmer. Reduce heat to low and simmer for 10-15 minutes. Season to taste with salt and pepper.

While the soup is simmering, slice the baguette and arrange them in a single layer on baking sheet.  I like to add a little butter on top but that is optional. Bake for 6-8 minutes, until the bread is toasted. Remove and set aside.

Switch the oven to the broiler on high. When you’re ready to serve the soup, place your oven-safe bowls on a baking sheet. Fill each bowl with a good amount of soup, then top with a baguette slice (or two) and a good helping of shredded cheese.  Place on the top oven rack and broil for 2-4 minutes until the cheese is bubbly and starting to brown.

Remove from oven, serve and ENJOY.

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