French Onion Soup

  Photography Credit: Elise Bauer

Photography Credit: Elise Bauer

2018 came in with a freezing roar! When it’s cold outside I like to make a big batch of soup.  One of my favorite soups to make is French Onion Soup.  Many years ago, I was in Paris in December.  I fell in love with French Onion soup. I had it every day for lunch and dinner. I would have had it for breakfast if it was on the menu! It isn’t difficult to make but it does require some attention.

French Onion Soup

  • 3 pounds sweet onions, sliced thin
  • 3 tablespoons butter
  • 2 tablespoons canola oil
  • 9 cups beef broth, boiling( I use beef bouillion powder and water but you can use canned)
  • ¾ cup white wine
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • 1/3 cup flour
  • French bread or baguette
  • Swiss or Gruyere cheese, grated

Heat oil and butter in 6 quart Dutch Oven or stockpot on medium low heat. Add onions, stir to coat.  Cover,  cook 15 minutes, stirring occasionally. Remove cover, add sugar, 1 teaspoon salt and ½ teaspoon pepper, turn heat up to medium.   Cook uncovered 30-40 minutes, stirring frequently, until onions are caramelized a medium brown color. Add flour, cook stirring constantly for 3 minutes.  Away from heat, add broth and wine.  Return to heat, bring soup up to a simmer.  Partially cover, simmer 40 minutes.  Taste for seasoning and add salt or pepper if needed.

Slice bread into ½-1 inch pieces. Bake in a 325 degree oven until lightly browned.

Heat soup, put in a slice of bread and top with cheese.  Microwave until cheese is melted or put in a 350 degree oven till cheese is melted.

**NOTE

This soup freezes well.  Don’t freeze with bread and cheese in the soup.

- Marsha Wilson