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This week’s blog is inspired by a delicious appetizer I had at my beautiful childhood best friend, Tina’s Bridal Shower. We showered her with love at this wonderful little creperie in Philadelphia and the food was divine. The wonderful meal started off with this an amazing soup and I haven’t stopped raving about it since. From that moment on I was determined to make French Onion Soup. This week I set out on that adventure and while it wasn’t like the soup I had at the fancy restaurant, it was pretty delicious. I just love being able to replicate my restaurant favorites at home!

I’ve never made a soup quite like this. While it was simple to make, it did take a lot more time than I expected. The key to this soup is patience and persistence. Of course, my eyes watered continuously as I sliced my five yellow onions. I wanted to throw in the towel there but I pressed on. Also, while beginning to cook those onions, I had to constantly stir the onions and make sure they are perfectly caramelized. Admittedly I may have gone a touch heavy on the thyme. I didn’t have any kitchen twine so I improvised. The strong seasoning was a touch overpowering for my taste so I diluted it a touch after the soup was just about done. I had no idea this much work went into this recipe, but I enjoyed the ride despite my tears.

An added bit of excitement in this cooking adventure was my brand new oven-safe soup bowls! I did not own any that were safe to heat up so I was eager to buy something new for my kitchen. My first went off without a hitch. Perfect portion size and of course I bought them in my favorite color red for added flair. I’m looking forward to making other soups and chili while using these wonderful little bowls. Overall, this savory soup topped with loads of cheese and bread was a hit. It’s always great knowing when I have a hankering for french onion soup again, I know just want to do!

French Onion Soup

What You Need:DSC_0549.JPG

  • 1/2 cup unsalted butter
  • 2 Tbsp olive oil regular
  • 4 cloves garlic, minced
  • 4 cups sliced onions, Vidalia or yellow onions
  • 1/2 tsp. granulated sugar
  • 1 1/2 cups dry white wine
  • 6 cups beef broth
  • 2 Tbsp. dry sherry
  • 3 tsp. fresh thyme, or about 10 sprigs plus more for garnishing
  • 2 bay leaves (bundle the thyme with the bay leaves with kitchen twine)
  • 1 tsp. salt and more to taste
  • 1/4 tsp. fresh ground black pepper and more to taste
  • 1 French baguette bread 8-10 1-inch slices
  • Gruyere and/or Swiss Cheese

Instructions:
Click here to Cook With Me!

  • In a Dutch Oven or large soup pot, melt butter and olive oil over medium heat, add garlic and onions. Stir until they are translucent (about 10 minutes).
  • Add salt, sugar and 1/4 tsp black pepper, stir and continue to cook until the onions are a golden brown or darker caramelization if you prefer (35 minutes).
  • Add the wine and the sherry and turn the heat up to high. Stir and reduce the liquid until there’s almost none (about 10 mins).
  • Add the beef broth add the bundled thyme and bay leaves. Bring to a boil and reduce to a simmer for 20-30 minutes.
  • Taste and adjust seasoning, if you want. At this point, you can continue to finish the soup or chill overnight until ready to prepare for serving the next day.
  • Place your rack so that the top of the bowls will be several inches from the heat source so that the cheese doesn’t burn.
  • Heat your broiler, on a rimmed baking sheet, place 4-6 heat-safe bowls, ladle the soup into the bowls, place a layer of cheese over the soup, place 2 1-inch thick baguette slices on top of the cheese. Place another layer of cheese on top.
  • Cook the soup bowls under the broiler for about 1 minute. Watching carefully so that the cheese does not burn.
  • When the bowls are done, top with more fresh ground black pepper and a thyme sprig for garnish.
  • Serve and enjoy!

Cook With Me:

  • In a Dutch Oven or large soup pot, melt butter and olive oil over medium heat, add garlic and onions. Stir until they are translucent (about 10 minutes).

  • Add salt, sugar and 1/4 tsp black pepper, stir and continue to cook until the onions are a golden brown or darker caramelization if you prefer (35 minutes).DSC_0557.JPG
  • Add the wine and the sherry and turn the heat up to high. Stir and reduce the liquid until there’s almost none (about 10 mins).

  • Add the beef broth add the bundled thyme and bay leaves. Bring to a boil and reduce to a simmer for 20-30 minutes.DSC_0566.JPG
  • Taste and adjust seasoning, if you want. At this point, you can continue to finish the soup or chill overnight until ready to prepare for serving the next day.
  • Place your rack so that the top of the bowls will be several inches from the heat source so that the cheese doesn’t burn.
  • Heat your broiler, on a rimmed baking sheet, place 4-6 heat-safe bowls, ladle the soup into the bowls, place a layer of cheese over the soup, place 2 1-inch thick baguette slices on top of the cheese. Place another layer of cheese on top.

  • Cook the soup bowls under the broiler for about 1 minute. Watching carefully so that the cheese does not burn.
  • When the bowls are done, top with more fresh ground black pepper and a thyme sprig for garnish.DSC_0575
  • Serve and enjoy!DSC_0576.JPG

Inspired by this recipe.

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