French Onion Soup

French Onion Soup - two bowls WMWhat will warm you up on a cool evening?  During the fall and winter months, when warm and cozy is what you’re looking for, French onion soup is the perfect answer.  This recipe is derived from a version in the Virginia Hospitality cookbook that I received as a gift after my first son was born.

I have modified it slightly and found that I prefer the flavor of vegetable stock more than the traditional beef stock called for in most recipes.  However, any stock you have on hand will be equally delicious.  The beauty of soup is that it’s easily tailored to suit your preferences.

The recipe calls for 6-7 cups of onions – that is not an error.  Onions reduce down during cooking and what remains is sweet, savory, and scrumptious.

The wonderful thing about a recipe like this is that it can fit into a tight budget or when you want to indulge and enjoy a timeless classic.  Simple ingredients and simple preparations equal one spectacular bowl of soup.

So, dust off your soup pot, get the ingredients together, and get ready to savor a piping hot bowl of French onion soup.

What is your favorite soup to prepare this time of year?

 

Ingredients:

  • 4 Tbsp. Butter
  • 6-7 Cups Onions, sliced thin
  • 1 tsp. Salt
  • 1 tsp. Granulated Sugar
  • 3 Tbsp. All-Purpose Flour
  • 1/2 Cup White Wine, optional
  • 64 oz. Vegetable Stock
  • 1 Bay Leaf
  • 1/4 tsp. Dried Sage
  • 1/4 tsp. Ground Black Pepper
  • 6-8 Slices French Bread, approx. 1-inch thick, toasted
  • 1/4 Cup Parmesan Cheese, grated
  • 4 oz. Provolone Cheese, sliced or grated

 

Directions:

  1. Melt butter, over medium heat, in a heavy 3 or 4 quart stock pot or Dutch oven.
  2. Add sliced onions, cover and cook 15-20 minutes, and stir occasionally, until onions are translucent.
  3. Add salt and sugar and continue to cook until the onions are caramelized, approx. 20-30 minutes, stirring regularly.
  4. Stir in all-purpose flour and cook 2-3 minutes.
  5. Add wine, stock, bay leaf, sage, and black pepper and simmer 10-15 minutes.
  6. Ladle the soup into 6-8 oven-safe soup bowls or crocks, being mindful to remove the bay leaf.
  7. Place a slice of toasted bread in each bowl, sprinkle with grated parmesan and top with provolone cheese.
  8. Bake in preheated 350° oven for 15-20 minutes or until the cheese turns golden brown.
  9. Let cool a few minutes before serving.

Yield:  8 moderate or 6 large servings

 

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Comments

  1. Thus looks delicious! I might have to try to make it! :)

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