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