Soup season is here!
First up is a newly concocted French Onion soup, made SUPER easy thanks to my new(ish) food processor. This recipe received the stamp of approval from Kev, which as we know means something (but not much because he gobbles up everything that’s cooked for him). He was initially afraid this meal wouldn’t be enough to fill him up but he said it definitely did – some feedback from a 6′ 7″ big dude, incase your S.O.’s are worried this isn’t enough of a meal (the bread and cheese really seal the deal).
Also, since you bought a whole baguette, you can put out a bread and olive oil appetizer while the soup cooks. It takes about an hour so you may as well have a little pre-dinner snack like we did.
- 4 large onions, chopped
- 3 tbsp unsalted butter (salted is fine if that’s what you have home)
- 2 1/2 tbsp minced garlic
- 1/4 cup flour
- 8 cups beef broth (typically equivalent to two boxes at the store)
- 2 bay leaves
- 2 tsps thyme
- 4-5 dashes Worcestershire sauce
- Salt and pepper to taste
- 1 French baguette, sliced
- 1/2 – 1 lb Gruyère cheese (sold at Trader Joe’s, but you can also use a variety of other white cheese as substitute)
How to Prepare Your French Onion Soup
1. Chop onions – I used my food processor to chop these up in a jiffy – and brown in your 5 quart stock pot with the butter for about 30 minutes. Stir occasionally.
This is a good time to slice up your French baguette and grate your cheese. I bought my Gruyère cheese from the amazing selection at Trader Joe’s (mine is the Le Gruyère in the bluest packaging below) and as you can see, it needed to be grated.
2. Once the onions are nice and brown, mix in the flour and garlic. Let brown for a few more minutes.
3. Add the rest of the broth ingredients: beef broth, bay leaves, thyme, Worcestershire sauce and salt & pepper to taste. My advice? Use a little more pepper than salt, but always add a little at a time and taste in between to avoid over peppering.
4. Let it all cook on medium heat for another 20 minutes. Remove Bay leaves when done.
5. Once the soup is hot and tasting to your liking, pre-heat the oven to 400 degrees and ladle the broth into oven-safe bowls (Pyrex, etc.).
6. Lay as many slices of bread over the top as you’d like (the more carbs the merrier, I say) and cover in cheese.
7. When the oven is ready, let the bowls bake for 8-10 minutes, or as long as you’d like to brown the cheese to your preference (burnt cheese is honestly one of my favorites – the longer the better).
8. When they’re ready, be sure to let the bowls cool a bit, longer than you might be used to. It’s hard to resist, but you don’t want to burn yourself.
Careful not to serve the piping hot Pyrex/oven bowls on a cold surface, you risk the bowls shattering from temperature shock. Serve them on hot plates/cutting boards to allow the bowls to cool on a temperature neutral surface. It’s weird to me to serve a meal on a hot plate, but it’s absolutely necessary here.
Share your French Onion soup – especially your own variations – using @foodwinediy and #foodwinediy on social media!