Wednesday, January 19, 2011

French Onion Soup

Martin Luther King Day.  Worked one hour.  Then home, to clean (first), then cook (my little reward to get the cleaning done).

Decided to take a stab at Ree’s French Onion Soup (Pioneer Woman).  It called for Chardonnay, so it can’t be that bad right?  The real test would be Chris… could he handle a soup with no meat in it?!   He was studying all while it cooked, and I think the scent helped him decide well before he tasted it… but even then, he was genuinely impressed.

French Onion Soup
½ cup butter
4-6 yellow onion
1 cup white wine (choose a buttery one while you’re at it)
4 cups beef broth
4 cups chicken broth
1 tsp Worcestershire sauce
2 cloves garlic
French bread
Gruyere Cheese
Salt to taste depending on the broths used

Start with (you knew it was coming…) butter.  Just under a half cup is fine.

OK, let's talk about onions.  First of all, if you don't like them- you really should.  They are a quintessential cooking ingredient.  They're packed with antioxidants, rich is vitamin C and are one of those "fill you up with flavor and no calories" kind of foods.  Cutting them down is simple.  

Cut off the ends.

Chop in half, then peel the skin off easily.  Take a layer, or two if you're not satisfied with one.  After all, it is YOUR kitchen- you make the rules!

For this soup, we'll be slicing.  Thinly, not crazy thin, just thin.  Watch those fingers.  My day job needs those precious hands!

Now, I'll be honest- I cry with onions.  I cry with the best of them.  I love it though.  It gives me a chance to think, pray, sob over something I've been putting out of my mind.  And shedding a good tear is little paying respect to the little guys.

When you can't take it any longer (6 onions is PLENTY TO GET OVER IT!) turn on hot water and let'er run.  This really helps.  

Add the onions to the pot and toss the butter with them.  Add a little salt to help the process.  Put lid on and heat on medium for 20 min, stirring often.

Then pop the WHOLE POT into the oven for an hour at 400 degrees.  Leave the lid ajar to allow for some of that luscious browning to happen.

When you take it out, give it a stir, and add a glass of white wine.

ode to the ever-so-classic Barefoot

Bring the pot to a boil.  Then add both stocks.

Throw your garlic in.  I do have a garlic press, but when it's only 1 or 2 cloves, I love the good ol' smash and chop method.

don't think of it as violent, it just what little cloves were grown for-they knew the day was coming.

Sprinkle in your Worcestershire sauce... this stuff is starting to become a staple in my savory dishes.  Not to mention- I did make Mom's Cheese Ball this weekend... just so lovely.

Simmer, with lid covered for 3-40 min.  Heat oven to broiler setting.  Toast your french bread.  Make it a good toast.  Then serve soup into bowls.

look at that steam- steam says French Onion to me... brings me back to many a mouth burnings.
Toast on!
Cheese is ready!

 Take out of broiler after 5 min, or when the cheese is bubbling over.

Then serve for lunch or dinner over a good book.  Can anyone see what I'm paging through these days?!  Come' on chefs!


  1. I have never made french onion soup! This is something I love to order when we dine out. I should try cooking those favorite "order out" items at home more often like this!!!

  2. This brought back some wonderful memories. My mom made a killer French Onion soup. I'd come home from a long day at school to a home filled with the scent of that soup simmering on the stove...heaven! I've never made it as no-one but me likes onions, but I think I'll make a small pot just for myself--who knows, maybe I'll have some converts--although I think Bishop will still pass!
    Laura B.

  3. Making this AGAIN tonight for dinner!!! Love love love how easy it is and tastes great. I always have these items in my kitchen too!