Baby it is COLD OUTSIDE!  As I am typing it is 16 degrees and it has warmed up a bit already!  To me cold means soup & lots of soup!   I have 3 different soups on our menu for this week alone!  Good thing it is so versatile!  This week we have Beef Stew, a Chicken Chili Soup & a version of Fisherman's Stew! 

But one of my favorite soups (I tend to say that A LOT) is a classic French Onion Soup.   AND I couldn't believe that HALF of my children liked this too.  (The other half only ate the bread, cheese and broth, but I'm good with that.)

French Onion Soup (adapted from the Cooking Goddess herself, Ree Drummond)

4 yellow onions- sliced thin
1 stick of butter
1 1/4 cup dry white wine
4 cups of chicken broth
4 cups of beef broth
4 garlic cloves minced
Dash of Worcestershire Sauce
French bread or baguette cut into thick slices & toasted
Swiss or Gruyere Cheese - grated

Preheat oven to 400 degrees

Melt butter in a Dutch oven (I don't have a Dutch oven so I used a sauté pan.  Dutch oven is on my Christmas wish list!)
Add onions and cooked covered for 20 min. 
Place Dutch oven in the oven with lid slightly ajar - this will ensure onions will brown.  (Again, I have no Dutch oven so I used my crock pot insert thingie.) 
Cook onions for 1 hour stirring once during cooking to prevent sticking or burning.
If you are using your crock pot insert when you check on your onions at that 1/2 way point to stir them you will find that crock pot lid handles were NOT made to go in an oven set at 400 degrees F and you will find this:
That is right, a nicely melted handle. 
Once your onions have cooked the complete hour take the pot out (whatever you are using) and return it to the stovetop cooking at medium heat. 
Stir the onions scraping all the little brown bits of heavenly flavor. 
Add wine.  (Drinking a glass about now is a good idea too, I mean you opened a bottle....)
Cook wine down for about 5 minutes.
Add broths, Worcestershire and garlic. 
Reduce heat to low.
Simmer for 30 - 45 minutes.

While the soup is simmering toast bread slices under the broiler, turning them once to toast both sides. 
Watch them closely, they tend to burn FAST under the broiler.
I caught mine in time, but they are a tad bit over toasted.
Once the soup is ready ladle into a bowl or ramekin.  Place toast on top and sprinkle generously with cheese.  (Once you do this no one will even notice that your bread was over toasted!)
And stick under the broiler and broil until cheese has melted and is a little bubbly.  Serve with a side salad and warm your soul from the inside... 
Cheers! :o)
Trish
Diane
12/11/2012 05:33:38 am

Sound good it is very cool here also tennie made a goid soup 2 nite also lov u

Reply
Beverly
12/11/2012 05:35:03 am

I may need to try this!

Reply
Tori
12/11/2012 04:19:40 pm

Hope yours was better than mine. I must have over cooked the onions.

Reply



Leave a Reply.