French onion soup has always been a favorite of mine. It has such a rich flavor and the gooey cheese on top always hits the spot. I have wanted to make it at home for years but never found a recipe that looked easy enough. I recently spotted today’s recipe on Skinnytaste, one of my favorite blogs, and decided to give it a whirl.
This recipe makes a big batch, enough to serve 6-8, give it a try and just it for yourself. I thought the end result was good but I think I prefer the full fat restaurant version.
The first step is to slice all of the onions. I thought I was prepared with my onion goggles (the best gift ever!) but into my second onion the tears started to flow. I had to pass the goggles and the knive over to Chris to finish the last two…
- 2 pounds yellow onions, sliced thin
- 3 tbsp unsalted butter
- 2 tbsp flour
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/8 cup dry sherry
- 1/4 cup Cognac or brandy
- 1/4 cups white wine
- 9 cups beef stock
- kosher salt and freshly ground pepper, to taste
- 6 medium slices toasted Italian bread
- 6 slices Sargento reduced fat Swiss
- In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 minutes.
- Add flour, mixing well another 2-3 minutes.
- Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
- Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes.
- Remove bay leaf and ladle 1-1/2 cups soup into 6-8 oven-proof bowls.
- Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil 1 to 2 minutes, until cheese melts (watch your broiler, the cheese will burn quickly.
Beautiful caramelized onions…
Setting up the soup…
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