Today’s recipe is a soup I crave on cold winter days…French Onion Soup.
If you are like me, you couldn’t resist buying up those big honking bags of onions that have been selling for a couple dollars the last few months.
So here you go, the perfect recipe for turning that cheap veggie into a great meal.
I love it because it’s delicious, satisfying and true, classic comfort food.
It’s a fairly easy one to make, but it does require a few hours of your time.
I promise you it will be worth it, and it tastes so much better than the salty soup you may have tried in restaurants.
Give it a try and let me know what you think. Or share your tips for making a great french onion soup!
CLASSIC FRENCH ONION SOUP
*recipe created by Mary Grace
6 medium onions, skin removed, halved and very thinly sliced (do yourself a favour and use your food processor to do this)
3 tbsp unsalted butter
1/2 tsp salt
1/4 cup sherry
2 tbsp cognac
1 tbsp flour
5 cups rich beef broth
1 tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme ( or 2 sprigs fresh thyme)
6 thick slices italian or french bread, buttered
2 cups shredded gruyere or emnenthal cheese
1 cup shredded mozzarella
Preheat oven to 400F.
Coat all sides of a large, heavy, ovenproof, pot with
nonstick cooking spray (like Pam or similar).
Place sliced onions, butter and salt in the pot, cover and roast in oven for 45 minutes.
Stir, then cook for another 45 minutes.
Transfer pot to stovetop, add sherry and cook on high heat until liquid reduced by half, about 1-2 minutes.
Add cognac and continue cooking and stirring for 1-2 minutes.
Add flour, stir to coat onions, and cook for 2 minutes.
Add 1 cup broth, stir and cook 1 minute, then add remainder of broth one cup at a time, cooking for a minute or two each time, until all broth has been added.
Add tomato paste, bay leaf and thyme and stir.
Cook on medium-low heat for 1/2 hour.
In the meantime, butter bread and toast in oven at 400F for 5 minutes. Remove and set aside.
When soup is ready ladle into oven proof soup bowls.
Top with a slice of toasted bread and add about 1/2 cup of shredded cheese on top.
Broil for 5 minutes or until cheese is bubbling.
Remove and serve immediately.
*this soup freezes very well, just prepare the actual soup and freeze, then when you are ready to use, reheat and follow instructions for toasting bread and broiling soup