When it comes to soups, there are few that are as easy to make as French Onion. Plus it is a great way to use up leftovers from other meals. You can use the beef stock from your last rib roast and homemade croutons that gave a little more life to your last loaf of bread. Just add a couple onions and a pinch of thyme and some salt and pepper and you are well on your way. I like to add a little sherry and whatever wine I happen to have laying around to add a little zing.
To get started, melt a half of stick of butter and add two good sized onions, cut in half and thinly sliced. The key to good French Onion soup is to take your time and caramelize the onions before you add the stock. Plan on 10-20 minutes to get them to the right place. Add some salt, pepper, thyme and cook for a few more minutes an then add the stock and simmer for another 10 minutes. While it’s simmering turn on the broiler to get it ready to toast the tops. Once the soup is done simmering, add to an oven save bowl and cover the top with croutons and grated Gruyere cheese. Put the bowls on a sheet pan and cook under the broiler until golden brown. Keep an eye on things as things can burn pretty quickly. Let the bowls cool for a few minutes and then serve.
- 4 tbsp butter
- 2 large red onions cut in half and thinly sliced
- 2½ cups beef stock
- ⅛ tsp dried thyme
- ⅛ tsp ground black pepper
- ½ tsp salt
- 2 tbsp sherry
- ¼ cup wine
- 2 cups croutons
- 1 cup grated Gruyere cheese
- Melt butter in a 4 quart saucepan
- Add onions and cook for 10-20 minutes until caramelized
- Add salt, pepper and thyme and cook for 5 minutes
- Add sherry and wine and cook for five more minutes
- Add stock and simmer for 10 minutes
- Put soup into oven safe bowl and cover with croutons and cheese
- Place bowls on a sheet pan and cook under broiler until golden brown
- Allow to cool for a few minutes and serve immediately
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