French Onion Soup with Recipe

With all this snow, it's hard to think of anything but comfort and things that keep me warm.  All my cooking lately has been comforting and slow, the kind that takes hours before it's ready and fills the house with tempting aromas.  Last week I made a very hearty beef and bean chili and now for something else that's incredibly flavorful and warming.

Tell me there's nothing better on a cold day than a rich broth-y soup topped with crusty baguette and bubbly cheese.  I love French Onion Soup! I'm not typically a fan of onions, but when they've been properly cooked down and had time to let their sugars out, they're downright delicious.  Am I right?  Every sip/bite of this soup is a fine balance of umami with a hint of sweetness, gooey and nutty. If you want to make this for yourself, check out the recipe below. Excuse me while I have another bite...

French Onion Soup
2 tablespoons butter 2 tablespoons olive oil a little over 2 lbs yellow onions ½ teaspoon salt ½ teaspoon dried thyme, or fresh if you have it ½ cup chicken stock, mine was homemade 2 ounces red wine, I used Malbec- that’s what I had about ½ tablespoon (or so) balsamic vinegar 1 (32 ounce) carton beef broth black pepper, to taste Slightly stale or toasted french bread Gruyere, sliced or shredded Thinly slice the onions. I used my mandolin to do this. (No crying, please.) Melt olive oil and butter in heavy bottomed pot over medium heat. Add onions and stir to coat with oil/butter. Add salt to help sweat out the onions. Cook over medium heat, stirring occasionally. After 5-10 minutes, add thyme and lower heat to medium-low. Cook onions down until soft and golden brown. This took me about 45 minutes. And don’t worry about brown bits on the bottom of the pan, that’s flavor and they’ll be released in the next step. Add the wine and chicken stock and turn heat up to high. Stirring constantly until it’s cooked off. Stir in balsamic vinegar. Add beef broth and black pepper and bring to a boil. Reduce to a simmer, partially cover and cook about 30 minutes more, stirring occasionally. Ladle hot soup into oven-safe bowls or crocks. Float a piece of bread on top and pile with Gruyere. Broil 4-5 minutes until cheese is melted and bubbly

What are your winter comfort foods? Do you crave savory, sweet or does it just depend?

..  Laura  ..


  1. Oh man!!!! French onion soup is the best. I made it for the first time a couple of weeks ago and I fell in love. The only thing I did differently from you is that I used beef broth, and put Comte cheese on top. But this combo sounds amazing too-- so I'll definitely be trying it!

  2. Thanks Daisy! It's definitely one of my go-to soups. So good!


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