During the yucky winter months, there is nothing more comforting than a nice warm bowl of homemade soup. My favorite soup of all time is French Onion. The recipe below is my own version of a few different recipes, all blended together.
The trick to this soup is to make adjustments based on your personal preference. Over time, I’ve found that my husband and I like a blend of yellow and red onions, and of chicken and beef stock. And who doesn’t love alcohol? But seriously, if any of the below ingredients don’t turn your crank, adjust! I guarantee the soup will still turn out delicious!
Oh, and if you’re cooking for 1 or 2, don’t ignore this recipe. I freeze the soup in individual containers, and it will easily keep for 6-12 months in a deep freeze!
Ingredients:
2 tbsp butter
2 tbsp olive oil
2-3 large yellow or sweet onions, thinly sliced
2-3 large red onions, thinly sliced
3 large garlic cloves, finely chopped
salt & freshly ground pepper to taste
2 tbsp all purpose flour
3/4 cup dry red or white wine
6 cups beef stock
2 cups chicken stock
3 tbsp Cognac or brandy
1 tbsp Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 tbsp balsamic vinegar
6 slices French bread
3/4 -1 cup Gruyère, Asiago or mozzarello cheese, grated
6 pinches paprika
Directions:
1. Melt the butter with the oil in a large pot over medium heat. Add the onions and cook, covered, for 10-12 minutes until they soften, stirring occasionally. Add the garlic and sprinkle with salt and pepper.
2. Reduce the heat a little and continue cooking, uncovered, for 30-35 minutes, or until the onions turn a deep, golden brown, stirring from time to time until they start to color, then stirring more frequently and scraping the bottom of the pan as they begin to stick.
3. Sprinkle over the flour and stir to blend. Stir in the wine, and bubble for 1 minute. Pour in the stock, Cognac or brandy, and Worcestershire. Bundle the parsley, thyme, and bay leaf with twine and place in pot. (Or if you’re like me and don’t always – okay never – have fresh herbs on hand, just throw in some dried, and remember to take the bay leaf out before you serve). Reduce the heat to low, and simmer gently, stirring occasionally for 45 minutes. Add the balsamic vinegar.
4. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once. remove from heat; do not turn off broiler.
5. Arrange 6 large oven safe bowls on the baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread and cheese. Sprinkle paprika over the top of each one.
6. Broil 5 minutes or until bubbly and golden brown.
Serves: 6
And now that I’ve made myself all hungry, I think this will have to be on the agenda for supper tomorrow!
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