Filed under: Appetizers, Food and Recipes, Main Dishes, Side Dishes | Tags: cold weather meals, french onion soup, soup
Snow is forecasted. Again. Really beginning to wonder if I still live in the mid-south. But then I’m reminded that I do, because the day after single digit wind chills and snow, it will be in the 50’s, cloudy, and perfectly mild temperatures like the normal winters of my southern childhood.
After working a good bit this week, and feeling a bit puny, I was searching for something easy and comforting to make for dinner. I’ve been really into watching Kelsey Nixon on Cooking Channel lately. Her show is so informative and visually appealing; I remembered her making this soup on the show a few weeks ago, and teaching about knife skills. It looked so comforting and delicious.
Made mostly of pantry staples: onions, stock, butter, and dried herbs, this soup is fairly straightforward to make. You will need a sharp knife to get through those 6 onions without crying too terribly much. After that, it’s a cake walk. And, what’s not to like about a lovely soup topped with bread and lots of oozing cheese? Nothing…that’s what I thought too! Unless you don’t like cheese, of course.
When I ate this soup, I pictured the old Campbell’s soup commercial of the snowman coming in from the snow to a bowl of steaming soup. After he begins to eat, the snow melts, and you realize it’s a small boy. So, come in from the cold, sit by the fire, and enjoy a fairly effortless dinner with your loved ones and let the snow melt away.
French Onion Soup
Recipe courtesy of, and slightly adapted from, Kelsey Nixon from Kelsey’s Essentials
1 stick unsalted butter
6 medium spanish yellow onions
1 tsp dried thyme
1 bay leaf
4 cups low sodium beef broth
2 cups low sodium chicken broth
1 cup dry white wine or cooking wine (if you use cooking wine, be careful with salt content! taste before adding additional salt)
1 tbsp flour
1 tsp worchestershire sauce
1 package meunster slices
Grated gruyere cheese
1 loaf ciabatta bread
1. Half all your onions, peel them, and slice them lengthwise. You will need a sharp knife and good cutting board for this task! The sharp knife will hopefully keep your crying to a minimum!
2. In a large dutch oven over medium-low heat, melt your butter. Add onions, thyme, bay leaf. Cook your onions for around 30 minutes on medium-low heat, until they have cooked down, turned brown, and taste extremely sweet.
3. Add 1 tsp salt, 1/2 tsp pepper, and the flour to your onions. Stir, cooking 2-3 minutes, cooking the raw flour taste out. Add wine. Stir to combine, scraping any brown bits off the bottom of your dutch oven. Allow to the onion and wine mixture to reduce and thicken slightly.
4. Add both chicken and beef stock and worchestershire sauce and stir to combine. Increase heat to medium-high. Bring your soup to a bubble and allow to cook, uncovered, for about 30 minutes.
5. At the 30 minute mark, taste soup and adjust seasoning as needed, adding more salt or pepper as necessary. Turn the heat off on your soup, preheat your broiler to high. Ladle soup into oven proof bowls and place on a foil lined baking sheet. Cube ciabatta, grate gruyere. To each bowl, add as many bread cubes as you like, covering the top of the soup. On top of the bread cubes, per each bowl, break up one slice of meunster cheese, and then top with desired amount of gruyere. You can make it as cheesy and bread-y as you like.
6. Place under the broiler and broil until cheese is melted, bubbly, and turning slightly brown. Remove, allow to cool slightly. Serve with a side salad with a homemade vinaigrette for a real French flair!
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