French Onion Soup
I was first introduced to French onion soup during my childhood because it was one of my grandfather’s favorite soups. As I’ve mentioned before I’m from Michigan and the restaurant that introduced me to this hearty warm soothing broth based soup was Arnie’s Restaurants. This soup is one that soothes the soul and brings back warm memories while filling your belly.
I’ve always wanted to make this soup but have always thought it was too time consuming or made a ridiculous excuse of too busy, too many ingredients too whatever. In fact this recipe has like 5 ingredients and takes no time at all. Actually the longest time spent actively working on the soup is probably the time it takes to sweat and caramelize the onions, about 40 min. Outside of that the rest of the time is inactive and just allowing the flavors to meld together and become one.
Let’s get into making this soup. If you want a soup that just blesses you when you aren’t feeling 100% and a hug in a bowl then this is your recipe.
This recipe calls for 3 lbs of onions, basically a full bag of yellow onions sliced thinly. Two to three oz of butter and or olive oil, beef broth, sherry or port wine and salt and pepper to taste.
We start by caramelizing our onions in a heavy bottom 5 qt stock pot in butter and/or oil, about 40 min until tender and golden in color.
To our onions add the beef stock, salt and pepper as well as sherry or port wine. Allow all ingredients to simmer together for a min of 30 min but one hour is best.
Now while the soup is simmering and melding all the flavors together, you can prepare the gratinee. Pick up a boule or loaf of french bread and cut into approximately 1 inch thick slices and toast until crisp and golden in color.
Ladle up your soup into ramekins or individual serving crocks, top with slices or large croutons and top with shredded Swiss/Gruyere. Trader Joe’s has a great Swiss/Gruyere shredded blend but if you can’t grab that I picked up a block of Swiss and Aged White Cheddar w/Parmesan notes from Target and shredded the cheese myself.
Place your prepared ramekins/crocks into the oven on low broil until cheese is melted and bubbly. Serve immediately with caution, soup is very HOT!
French Onion Soup Gatinee
Butter or olive oil 2 - 3 oz
Yellow, Onions 3 lbs
Beef stock 3 quarts
Salt to taste
Pepper to taste
Sherry or Port 3 oz
Directions
In a 5 qt Dutch oven, heat 2 - 3 oz of oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes.
Stir in wine, add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
Preheat oven to broil Lo. Place French bread slices or croutons on a baking sheet; toss with oil. Toast until brown.
Place ramekins or crocks on baking sheet; Ladle with soup; top with toasts in each dish then sprinkle cheese. Broil until cheese is melted.
