I am a soup person.
When the heat of summer finally breaks – IT’S ON.
And I take every chance I can get until the weather warms back up again. When it’s about a million degrees with the humidity the last thing girlfriend wants is a big bowl of soup so I make up for it when the weather is a million degrees below zero.
This year winter is just. not. ending. It’s April for crying out loud! GO AWAY!
The only silver lining? Soup.
And there is no soup I like better than French Onion.
This recipe takes a little longer to make, but it is worth the wait. Trust me.
French Onion Soup
You Will Need:
1/4 cup butter
1 teaspoon salt
6 medium sized onions
5 cups of stock (learn how to make your own here)
1/2 cup of red wine
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste.
In a large pot melt the butter.
Thinly slice up your onions. Some people can slice onions and still look great. Not I. I become a slobbery, teary eyed mess. But this soup is worth it so I push on.
Add the salt and onions to the melted butter. Over medium low heat cook the onions for 35 minutes stirring regularly. Yes 35 minutes. It will give your onions time to cook down and become all caramelized and syrupy.
Once the 35 minutes is up add the stock, red wine, Worcestershire sauce, parsley, thyme, bay leaf, and salt and pepper. Simmer for 20 minutes to mingle the flavors.
The stock you use here is very important. It will make or break your soup, so make sure you use a good one. I’ve used chicken, beef, vegetable, or a mixture and as long as it’s high quality (ahem homemade) the soup has always been tasty.
Once the time is up discard the bay leaf and portion into oven proof bowls. Top with bread and then your choice of cheese. I always use mozzarella. I realize mozzarella is not the classic cheese to use with french onion soup but it just happens to be my favorite as well as not being overly expensive. Feel free to use whatever cheese you prefer.
Place the bowls in a hot oven under the broiler and broil for 3 – 5 minutes or until the cheese is golden on top.
Now feast your eyes on that bad boy:
The streams of cheese flowing off the spoon is my favorite thing in the world.
So despite the fact that it’s 15 below zero, it’s snowing, and we are out of firewood for this year we are still eating good.
And that’s really all that matters.