French Onion Soup

French Onion Soup is one of those dishes I didn’t truly enjoy and appreciate until a few years ago. Around then, I made my first homemade batch, which deepened my affection for it. What a comforting medley of aromas and flavors, coupled with appetizing textures — from the smooth, beefy broth swimming with softened onions, to the browned, crunchy cheese covered bread cube mountains. It’s lovely.

frenchonionsoup

So simple and satisfying, it’s one of those recipes that my husband always forgets about and when I say I’m going to make it, he remembers how much he loves it. Here’s my recipe:

French Onion Soup

3 tbsp. unsalted butter
6 medium onions, 3 thickly sliced and 3 thinly sliced (why different slices? I just like the variety of textures!)
1 tsp. dried thyme
1 1/2 tsp. salt
1/2 tsp. ground black pepper
4 c. beef stock or vegetable stock to make vegetarian
1 loaf, fresh baked ciabatta bread, cubed (1 or even 2 days old is preferrable, but you can lightly toast fresh bread too)
~10 oz. Fontina cheese, very thinly sliced

  1. Heat butter in a soup pot over medium-low heat until melted.
  2. Add onions. Cook over medium heat, stirring regularly, until barely browned.
  3. After about 10 mins., when onions begin to brown, reduce heat to medium-low; continue to cook, stirring, for 10 more mins.
  4. Add stock and allow to cook for about 40 mins. Add thyme, salt and pepper.
  5. Increase heat to high and bring to a boil; reduce heat and simmer, covered, for 20 mins.
  6. Set 4 ovenproof soup bowls or 8 ovenproof crocks on a baking sheet. Ladle hot soup into bowls; evenly distribute bread cubes in each bowl.
  7. Top each bowl of soup with desired amount of cheese. (I generally make sure the entire surface area of bread and broth is covered with a thin layer.)
  8. Broil until cheese is melted and starting to brown. In my oven, directly under the heat, it typically takes no longer than 4 mins.

Once it comes out of the broiler/oven, serve immediately. Makes 4 cups or 8 large bowls of soup.

onions

frenchonion

You can keep this soup in the refrigerator for several days. Typically, I’ll make it and serve just a dish or two immediately, then return to it for lunch or dinner a couple days later. (If we can resist waiting that long to finish it!)

Enjoy!

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

07. November 2010 by Nina
Categories: Recipes, Weeknight Meals | Tags: , , , , , , , , , , , , , , , , | 2 comments

2 Responses

  1. lynn gates says:

    what about the bread cubes?

    • Nina says:

      Lynn, you are quite right that I forgot the bread cubes!! I skipped right over when typing it in because it’s such an automatic movement. Please revisit the recipe to see the correct ending steps, bread cubes included! They go in the bowls of soup before the cheese is added to the top.