French onion soup

French onion soup

French onion soup

Michael and I have been eating soup more often lately, so I’ve decided to expand my repertoire and try a few new-to-me recipes. Soup is a classic comfort food, and French onion soup is a classic soup recipe. While it takes some time to caramelize the onions for the soup, the ingredient list in this version is simple and budget-friendly.

I topped our soup with homemade croutons, melted cheese, and a sprinkle of sliced green onions for color. It makes a great side dish for a simple sandwich and salad meal, but it could also be used as a first course for a larger dinner. As an added bonus, the flavorful leftovers can be used in other dishes — we added the rest of our soup to a sausage, zucchini, and pasta dish and it was delicious.

French onion soup
(Serves 4)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Betty Crocker)

  • 3-4 Tbsp butter
  • 3 medium yellow onions, sliced
  • 4 cups beef broth (can be substituted with mushroom broth)
  • 1/8 tsp pepper
  • 1/8 tsp dried thyme leaves, crushed
  • 2 dried bay leaves
  • Seasoned salt, to taste
  • Dash of Worcestershire sauce (optional)
  • 4 thick slices of French bread
  • Olive oil, to drizzle on bread
  • 1 cup shredded Swiss or mozzarella cheese
  • Sliced green onions, to garnish

Melt butter in a 4-quart sauté pan over medium-high heat. Add sliced onions and cook 10 minutes, stirring often. Reduce heat to medium-low and cook onions for an additional 30-35 minutes, stirring occasionally (onions will shrink and become lightly golden).

Stir in broth, pepper, thyme, and bay leaves. Bring to a boil; then reduce heat, cover, and simmer 15 minutes. Remove bay leaves and add salt and Worcestershire sauce (if desired) to taste.

Meanwhile, cut French bread into 3/4-inch cubes, drizzle with olive oil, and lightly toast under your oven broiler (stir occasionally for even browning). Arrange the toasted bread in a single layer and sprinkle with cheese. Broil for an additional 30 seconds or until cheese is melted.

Ladle soup into 4 small bowls, and top with the cheesy croutons. Sprinkle with sliced green onions and serve immediately.

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