Cozy soup for winter!
I’ve got to start making more soups. It’s been far too long and the weather is finally making feel like they’re exactly what I need. On my list is some sort of butternut squash/amaretto combo, seafood chowder, more of my favourite chicken noodle soup and, of course, this French Onion Soup.
One of my guilty pleasures when out to lunch at a pub is French Onion Soup. I get so tired of the burgers and wraps, so I often get a caesar salad and soup. It’s basically a vehicle to devour a bunch of cheese, so it’s a win-win situation.
Pretty much every pub/family restaurant has French Onion Soup on its menu, and that’s because it’s so easy to make. And inexpensive too, save for the cheese (and it’s always better with high-quality cheese).
So, there are many ways to make this classic, so I just did what worked best for me. Traditionally, there is sherry or wine in the soup, but I skipped that (not because I’m pregnant – the alcohol cooks down, but because I couldn’t be bothered). Also, there are varying opinions on what cheese to use, so I chose to use a mix. You can really do whatever you want.
Interesting tidbit – did you know this soup actually first became popular in the U.S., because of a fascination with all things French? Ha!
Now I can make this crowd-pleasing favourite at home, with ingredients I always have on hand!
- 2 onions, thinly sliced
- 1 tsp minced garlic
- 1 tbsp butter
- 2 tsps sugar
- ½ tsp dried marjoram
- ½ tsp pepper
- Salt, to taste
- 4 cups beef stock
- 1 tbsp red wine vinegar
- 4 thick slices French bread
- 1 cup Swiss, Emmental or Gruyere cheese, shredded (I used a mix)
- In a big frying pan, heat the butter and add onions, garlic, sugar, marjoram, pepper and a pinch of salt. Cook, stirring often, for about 20 minutes or until the onions are translucent and soft. Add beef stock and vinegar and bring to a boil. Simmer 10 minutes, uncovered. While it's simmering, Toast the bread slices on both sides using the broiler (keep a close eye on them!). On a baking sheet, arrange four oven-safe bowls and fill with soup. Top with toast and smother with shredded cheese. Broil on low until cheese is bubbly, melted and golden.