I love soup. I am a huge fan of soup in all shapes and sizes, creamy, brothey, thin, and thick. I have a special place in my heart for home made soup. I like to make soup, I think soup made from fresh ingredients tastes so much better.
French Onion Soup
- 4-5 med sweet or yellow onions
- 2 cartons of beef broth
- 2 cups of white wine
- bay leaves
- french bread
- olive oil
- kosher salt
- 3 tbsp butter
- dash of sugar
You need to start with a thick bottom pot, this will help distribute your heat better, especially if your stove is a piece of shit like mine. Melt your butter on medium low heat.
Cut your onion in half then thinly slice it.
Add your onions to your pan and sprinkle with about 1 tbsp of salt. Drizzle with about 1tbsp of olive oil and stir up to coat well.
getting ready to hang out while you pour yourself some wine
Now you need to cover your pot and let all that stuff sit in the pot for 15 min. It needs to hang out and don’t worry about stirring it or burning it, just leave it alone (you should still be about med/low heat)
oh, now we’re all sweaty.
After 15 min your onions are ready for your constant attention. They should have produced some milky liquid. Now you need to sprinkle in about a tablespoon of sugar, stir it in well. Then crank the heat up.
it’s getting hot in here!
Now you need to keep it moving, you need to stir your onions every few minutes. Best bet is to not leave the kitchen. I am sure there is something you need to do in there. Like the dishes. Or clean out the fridge. Or organize your pantry.
10 min into cooking
After these guys started to get a little softer I added in a bay leaf and covered it in the onions so it could get soggy and pass on some flavors.
at about 20 minutes I reduced the heat to just a hair below medium.
mmmm yummy brown
now you need to make sure that you are paying attention. This brown goodness that is accumulating on your pan? well you need to be stirring that up and getting it all over your onions. You may have to put some elbow into it but it’s what holds all your glorious flavor.
Optimum color has been achieved
Now pour two cups of wine and add it to your onions giving it a little stir to get all the brown goodness up from the bottom of the pan.
Add two more bay leaves and let go for about 10-15 more minutes, or until it’s reduced to a syrup consistency.
I could just eat it with my fingers.
Now we are ready for rest of the liquids. It’s about to get easier. And we are almost done.
Add your broth and sprinkle a little thyme in there, then let it all simmer for about 30 more minutes. Or in my case an hour, because the husband was very late home from work.
When you are ready to ingest set your oven to broil. move the oven rack to the top half of the oven. put a few slices of toast in to get a little toasty.
see how those onions, how convenient they show up there…
someone may be trying to stage her food shots better.
Ladle your soup into the bowls and shred a little cheese. Then put our toasty bread on top then top with more shredded cheese.
Broil until cheese has reached desired melty-ness. I like mine to be just bubbling.
Then eat it, and eat more of it, then a little more.
I used these links for inspiration: