Bonjour, loves! So sorry I haven’t posted in a while.
Always the bum I am lately.But I’m here now, so no worries!!
AND I’m here with an awesomeeeeeeeeee soup recipe.
Soup, from me? Shocking, I know. Heh. At the very least, I think I can safely say that French Onion Soup is just about everyone’s favorite soup…or at least in the top ten range. Right?? Right!
What’s not to love?
Rich oniony broth with a bubbly, brown, cheesy top. I guarantee I’m not the only one who burns the roof of my mouth on the first bite. Heh. Who really wants to break into all that cheesy deliciousness and wait for it to cool?? My goodness I get all excited just thinking about the stuff, burnt mouth and all. Recently, I finally decided to conquer the task of making my very own french onion soup…soooortaaaa.
Traditionally, french onion soup is topped with Gruyere cheese, which is a delightfully nutty, creamy swiss cheese that I love love love. What I don’t love, though, is that it’s around $13 a pound at my local grocery store… YIKES!! So rather than go the traditional route and break my poor little bank with gruyere cheese, I chose my new favorite (thanks to my panini party) FONTINA which rang in at $4 a pound, which is much more reasonable if you ask me! Quincy was super excited about it, too!!!
Anywho, here is the recipe for my version of this scrumptious soup.
Sorta French Onion Soup
- 1 lb yellow onions
- 4 tablespoons unsalted butter, divided
- 6 oz dry white wine
- 1 (32 oz) container beef stock
- 1/2 (32 oz) container chicken stock
- 2 teaspoons black pepper
- 2 teaspoons dried thyme
- 2 tablespoons granulated garlic, divided
- Salt to taste
- 1 small french baguette, sliced
- 6 oz fontina cheese (or whatever cheese you like!)
Begin by thinly slicing your onions.
Don’t be afraid to walk away for a moment if you get teary eyed!
I typically use the “stick-your-head-in-the-freezer”
method of preventing onion tears.
Sometimes it works…sometimes not so much…
Once you’ve recovered from chopping,
melt 2 tablespoons of butter in a large pot on low heat.
Add the onions. Season with pepper and thyme.
Cook the onions on low, stirring often,
for about 30 minutes
or until the onions caramelize.
Add the wine…
Then, add the stock….
I guess you could add the chicken then the beef if you must…
Now add a pinch of salt.
Stir it up reaalllllllllly well, scraping the bits off the bottom of the pot.
Bring it to a quick boil, then reduce the heat to low.
Pop on the lid and let it do its thing
while you prepare the rest of your ingredients.
Now you’ll want to grate your cheese.
Try really hard not to eat it all in the process.
Mmmmmm cheese. I have a serious cheese problem…
Next slice your baguette.
Spread the remaining butter onto your lil’ bread slices.
Sprinkle them with the remaining garlic, too.
Place them on a sheet pan and pop them
in a 350 degree oven until they’re toasty brown.
Now take your oven safe bowls and ladle in the soup.
Top with your homemade croutons and cheese.
Place in the oven for 10 minutes until the cheese is ooey and gooey
Now please, do yourself and the roof of your mouth a favor, let them cool for AT LEAST five minutes. The bowls are super hot, too, so don’t forget your oven mitts for serving! Also, don’t shy away from this recipe if you don’t have oven safe bowls! You could always top your croutons with cheese while they’re toasting in the oven instead!!