French Onion Soup

It’s been terribly cold and rainy in New York City for the past couple of days – and I can’t stand it! I love warm weather and am itching for a day that I can step outside without two layers of socks on. – ok it’s not that cold here, but come on spring! It’s APRIL 1st!

Because of all this gloom, I’ve been craving homemade soup and movie nights on the couch. The husband and I are in the middle of a Big Love marathon – anyone with me?!

Anyway, homemade French Onion soup always intimidated me because it just seems so delicate, fancy and hard to make. In reality, it’s probably the easiest soup that I’ve ever made!

5 large yellow onions, cut into quarters
2 tbsp. extra virgin olive oil
1 tbsp. butter, for taste
4 c. water (of beef broth if you really want to achieve a deep amber color in the final soup)
1 slice of bread per bowl you will be serving
1 c. of grated cheese (something sharp
Salt & pepper to taste

1. Heat olive oil & butter in a large (I used a 5 liter) pot on medium/high heat. Add onions and saute for about 5 minutes.

2. Reduce the heat and slowly cook onions for 45 minutes, or until they turn a lovely golden brown color. As the onions cook down, you’ll need to stir them more and more frequently, so they do not stick to the bottom of the pan.

3. Add water (or broth), stir and simmer for 30 more minutes.
4. Season with salt and pepper to taste.
5. Take out the bowls you plan to serve the soup in (make sure they are oven safe!!) – ladle the soup into the bowls.
6. Top the soup with a thick slice of crusty bread then sprinkle with cheese.
7. Preheat your oven to “broiler” and place the bowls in the oven for a few minutes; just until the cheese melts.
8. Take the bowls out of the oven and serve immediately – be careful, the bowls are HOT.

This is a great dish to serve for a dinner party – it looks really impressive AND it tastes like you’ve been cooking it all day!

What’s your favorite rainy day comfort food?




4 responses to “French Onion Soup

  1. What kind of bread do you suggest using for the french onion soup? Do I toast it before adding to the soup and topping with the cheese? This is Dad’s favorite soup when eating out, so I will try to make it this week. Love the website!!!!

    • Thanks! I usually use a crusty baguette and cut it into 1/2″ slices. If you want the bread extra crunchy, you could toast it before hand, but the broiler usually makes the edges crunchy enough for me!

  2. Had a real treat tonight – real french onion soup. It was great. Used the broth, skipped the salt (plenty in the broth). As good as I have had at any restaurant. Thanks for the recipe.

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