The best part of a good French Onion Soup is the onions. The worst part? The onions that make us cry! A few theories on how to not cry when cutting onions;
- Run cold water while cutting…
- Use a sharp knife…
- Don’t cut to close to the root end..
Or you can do like I do and just enjoy the good onion cry, it helps sometimes!
Happy Cooking!
-Angie
These bowls are adorable and work great for soups, stews and even desserts!
And somehow my soup ladle has gone missing? So I may have to get another of these…
French Oniony Soup
Makes 6 cups and takes almost 3 hours, but it’s worth it!
3 sweet onions (like vidalia), peeled
6 cups beef broth, beef bouillon works great
1 clove garlic, peeled, minced
1 cup dry white wine, chardonnay works good
1/4 cup Worcester
3 Tbsp olive oil
Gruyere cheese or a strong Swiss cheese
1 baguette, thinly sliced in rounds
2 Tbsp butter
2 bay leaves
1 Tbsp thyme
1 Tbsp pepper
1. Slice up 2 onions in large chop. Add the onions to 2 Tbsp olive oil over medium low heat. Stir often, softening not browning onions reduce heat if necessary. Cook for at least 90 min, this sweetens the onions.
3. While those onions are cooking…bring beef stock to simmer. Add bay leafs thyme and Worcester. Reduce to low. Season with salt and pepper.
4. After those 2 onions have cooked for 90 minutes or so, put in the stock. Dice up your last onion small and using the same pan, add remaining oil and onion and quickly cook until brown and caramelized over medium high heat. Add garlic, pepper and wine and cook for 5 min and then add to stock pot. Cook for one hour.
5. Spread butter on baguette toast in oven or in fry pan.
6. Ladle soup in oven proof bowls. Add 3-4 baguette slices top with lots of gruyere cheese. Toast in oven until lightly browned.
Notes: No baguette? No problem. I love to use rye bread cut up and toasted with a little butter. Or Salad Croutons or French fried onions work great too!!!
