French Onion Soup

Bistro taste, from your kitchen is what you get with this french onion soup.

Is there anything more comforting on a chilly, raining December day than a bowl of soup?

This french onion soup is a classic for good reason, perfectly caramelized onions are simmered in a rich herb flavored

beef broth to create a soup base loved by everyone

With French onion soup it’s the lengthy cooking time caramelizing the the onions slowly, that produces the intense flavors.

When caramelizing the onions stir to prevent the onions from browning, this process takes at least an hour, then sprinkle the flour over the onions to thicken the broth.

If you want a thinner broth leave the flour out.

Of course the best part of any french onion is the crusty bread crouton topped with swiss cheese and broiled until golden and bubbly.

I used swiss and sharp cheddar cheese, that’s what I had, traditional swiss or gruyere cheese is used.

The first time I made this totally comforting soup, was for a lady lunch with friends, it was a hit not only because it was delicious,

but they were shocked  that just  a handful of ingredients make up this restaurant style recipe.

A soup this flavorful requires that you build the flavors as you go, salting and adjusting to your taste.

It’s one of those soups you make a big pot of, to reheat or freeze for a quick lunch or it’s hearty enough for a light dinner.

The best pot for making French onion soup or soups in general is the 6 quart Creuset stock pot  

but a Dutch oven  would work.

I use these  bowls they go from oven to table to dish washer  soup bowls  https://amzn.to/2R5WtT3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 yellow onions sliced

2 red onions sliced

2 Tablespoons chopped garlic

2 Tablespoons butter 2 Tablespoons olive oil

4 cups beef stock

1 cup water

1 Tablespoon flour

1 Tablespoon each chopped Italian parsley and thyme

3 bay leaves

salt and pepper to taste

Instruction

Add onions to hot butter and olive oil

salt and pepper onions to your taste

Add bay leaves

simmer on low heat stirring occasionally  don’t allow the onions to brown

Continue simmering on low heat for one hour

Sprinkle with the flour and stir

Add rest of ingredients simmer 30 minutes longer

To serve

Toast 4 slices french bread lay on soup top with swiss cheese slices

place in hot oven until brown and bubbly…..ENJOY!!!!!