Hey guys, Jess here!
It has been SO COLD in our neck of the woods. It’s been down as low as -30 (with the windchill), and although it sounds silly – it’s too cold to snow. We have no snow at all, barely a dusting! In light of the cold weather, I have decided to try my hand at one of my all time favorite soups – French Onion!
The first time I tasted this amazing, yet simple soup was in a chain restaurant in my tiny home town. From then on, I was hooked. While I do enjoy a good can of soup – and when I remember that soup is a thing in general – French onion is my favorite. And who could blame me? Gooey cheese, bread, golden onions sauteed and balanced out with a hearty beef broth? Yes. Feed me.
Do you SEE that?! Ugh, so good. Hot, rich soup topped with a slice of garlic bread covered in melt-y cheese, broiled to perfection.
Matt didn’t see the appeal of having a “piece of soggy bread” on top of his soup, so he declined that but it’s one of my favorite parts.
Honestly, don’t you want some? I know you want some. I’m going to give you my super simple recipe!
After a long day (all of ten minutes) of searching through different recipes, I decided to just wing it because they really all have the basics in common. The differences range from the choice of broth, to the addition of different spirits. Some choose brandy, others red wine. I opted for an alcohol free version, so it was more baby friendly.
French Onion Soup
5 large white onions (really any onion will do, other than red. The big white ones are my go-to)
2 cartons of beef broth (I chose the lower sodium broth, so I could better control the seasoning)
2 tablespoons flour
Butter, and high heat oil (vegetable is a good choice)
Mozzarella cheese (most recipes call for a Swiss, or similar – I had mozzarella on hand, so that’s what we used)
Step 1 – In a large stock pot, melt 2 tablespoons of butter along with 2 tablespoons of a high heat oil (I used vegetable, this helps the onions caramelize and keeps the butter from burning) over a medium heat
Step 2 – Chop all of your onions! Chop, chop, chop. Take a break if you need to, I know I did. Onions get me every time. I diced mine pretty well, but typically they’re just sliced thin. Once your onions are chopped, add to the pot! Add a bit of salt to help draw out the moisture of the onions. Stir occasionally, but you want your onions to be a deep, golden color. Usually between 10 and 15 minutes of cooking
This is the end result of my onion cooking
Step 3- Add about two tablespoons of flour, and cook for additional 2-3 minutes, just to cook the flour. Once this is done, add your broth slowly at first, to avoid clumps from the flour. I used a carton and a half of broth, and that was plenty for us. If you want to add the full two cartons, it’ll just give you more soup!
Step 4 – Bring soup to a simmer. Lower the heat to medium low, cover, and let it cook for about 20 minutes to a half hour, just to make all the flavors get to know each other. Add salt and pepper to your taste
Step 5 – Bake your garlic bread according to directions, and melt cheese on top until it’s golden brown.
Step 6 – Ladle out your soup, and add a slice of cheesy garlic bread on top, and enjoy!
I hope you guys enjoy this recipe as much as I do, and it helps keep you warm this winter!
If you decide to make it, let me know! I’d love to hear about it!
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Stay warm, and stay possible guys!