One three-pound bag of onions equals one pot of delicious French onion soup.
We always wish we made this soup more often, and now you can. The one glitch that kept us from making the soup was knowing how many onions (and what size) to buy. Pick up a three-pound bag from produce and that decision is made. A homemade batch of beef bone broth is a nice add, but canned broth, beef, chicken or even vegetable will make a fine French onion soup.
The key to cooking the onions is low and slow cooking, just like barbecue. You want those onions to transforms into a sweet soft golden mass. And instead of a big crown of rubbery cheese, we suggest making toast croutons and melting cheese on them under the broiler. This way the bread won’t turn soggy quickly, but will retain its nice chew. Enjoy the sweet oniony broth, you don’t need all that cheese anyway.
If you like this one, you’ll love Smothered Cabbage and Onion Soup that combines the onions with slow braised cabbage in the broth. This time we added arborio rice and Parmesan cheese.
- 1 stick butter
- 1 3-pound bag of onions, cut into thin wedges
- 1 teaspoon sugar
- 2 tablespoons flour
- 2 quarts beef or chicken broth
- 1 cup dry white wine
- Pinch of thyme
- 1 bay leaf
- Splash of dry sherry
- Salt and black pepper, to taste
- 1 baguette cut into 1-inch thick rounds
- 8 ounces Gruyere cheese, grated
Melt the butter in a large heavy stockpot. Add the onions and sugar cook over medium-low heat about 45 minutes, until nicely caramelized.
Keep the pot partially covered and stir frequently to keep the onions from sticking.
Stir in the flour and cook and stir about a minute. Stir in the broth, wine, thyme, bay leaf, and sherry.
Season to taste with salt and pepper. Simmer about 30 minutes.
Heat the broiler. Spread the bread rounds on a large baking sheet. Toast one side. Turn and lightly toast on the other side. Top each with some cheese and broil until melted. Serve soup with a couple of pieces of toast floating on top. Serve the leftover toasts on a platter.