French Onion Soup

 

I once dated a chef who was Parisian. He taught me that to create a remarkable French the secret is in caramelizing the onions.

He was right, if you have the patience and you consistently stir them while cooking, those pungent slices transform into a velvety delight that enhances your dish.  

This was the beginner-friendly recipe he gave me to practice with and to tell you the truth, I’ve never used any other recipe since. It’s that good. 

The ingredients for this soup are straightforward: onions, olive oil, butter, salt, pepper, and garlic. I sauté the onions until tender, then I season with salt and pepper. Depending on how they taste, I sometimes throw in a tablespoon of butter for extra flavor. Once browned, I stir in garlic for another minute or two.

I then use either an open bottle of white wine or White Cooking Wine to enrich my soup.

After adding the cooking wine, I pour in beef stock with bay leaves and thyme. Then I simmer for 25-30 minutes! 

While waiting, toast baguette slices and grate Swiss or Gruyere cheese.

Top each toasted slice with cheese then broil until melted perfection occurs! The bread absorbs broth while cheesy goodness mingles throughout—pure delight awaits you!

Easy French Onion Soup

Ingredients

4 large yellow onions, peeled and thinly sliced

3 Tablespoons olive oil

2 Tablespoons unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked pepper

2 cloves garlic, minced

1/2 cup Holland House White Cooking Wine or Red Cooking Wine

8 cups beef stock, (two 32 oz. containers)

2 bay leaves

4 teaspoons fresh thyme OR 1 teaspoon dried thyme

1 loaf French bread OR baguette, sliced into 1-inch-thick rounds

1 1/2 cups grated Swiss or Gruyere

Instructions

To caramelize the onions: Set a heavy-bottomed pot (6-quarts) to medium-low heat; add olive oil. Add onions and toss to coat. Cover pot and cook onions, stirring often, until softened about 20 to 25 minutes. Season onions with salt and pepper. Increase heat to medium-high and add butter. Continue to cook, stirring often, until onions begin to brown, about 25 more minutes. Add garlic and cook for 1-2 more minutes.

Pour in cooking wine to help deglaze the pan. When you can scrape up the browned bits on the bottom and sides of pot you’re adding more flavor to your soup.

Pour in your beef stock; add bay leaves and thyme. Bring to a simmer, cover the pot, and lower heat to maintain a low simmer. Cook for about 30 minutes.

To toast bread and serve: While soup simmers, brush both sides of French bread slices lightly with olive oil. Place slices on the rack of a hot oven. Toast until lightly browned, about 5 to 7 minutes.

Remove and sprinkle toast with grated cheese. Ladle soup into individual serving bowls, place bowls on a baking sheet, and top with cheesy toast. Place back into your oven for 2-3 minutes more, or until cheese is melted and soup is bubbly.

Enjoy!

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

 Potpourri of Frugality. Kilbride