French Onion Soup
This is one of those things my dad used to order when we went out to one of our favorite local spots. While I loved the cheese and broth-soaked bread, I did not like onions. Truthfully, I still don’t. That is, unless they are fully cooked. They need to be nice and soft for me to enjoy them. This was my first time tackling caramelizing onions, and while it took some time, this soup turned out absolutely delicious!
If you’re ready to tackle homemade French onion soup, let’s get to it!
Ingredients:
Unsalted Butter: 3 Tablespoons
Yellow Onions: 2 Large
Sugar: ½ Teaspoon
Salt: ½ Teaspoon
Flour: 1 Tablespoon
Garlic: 2 Cloves (minced)
Beef Bouillon: 4 Cups
Bay Leaf: 1
Worcestershire Sauce: 1 Teaspoon
Black Pepper: ¼ Black Pepper
Baguette: 6 Slices, depending on the size of your bowls
Shredded Swiss Cheese: Your preference, I used a cup
Instructions:
1. In a large pot, melt butter over medium heat.
2. Add onions, sugar and salt, and slowly caramelize them until they are a very deep dark brown color over medium low heat, this will take 40-50 minutes. During this step, if the bottom of the pot has brown residue stuck, very carefully add water, 1 Tablespoon at a time to release that from the bottom, stir it into the onions
3. When you think the onions are almost done, add the garlic and cook for 2 minutes.
4. Add flour and cook for 2 more minutes, stirring often to prevent burning.
5. Add beef bouillon, scraping the bottom to loosen up anything that may be stuck to the pot
6. Add bay leaf, black pepper and Worcestershire sauce and bring soup to a simmer. Simmer for 45 minutes
7. Preheat oven to 375
8. Slice baguette into slices ½ inch thick, place on baking sheet and bake for 5 minutes
9. Set oven to broiler on high
10. Spoon soup into oven-safe bowls. Place toasted baguette slices over the soup and top with cheese. Place bowls on baking sheet and place under broiler until cheese has melted, about five minutes. Enjoy!!
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