One of the EASIEST soups to make, EVER, is French onion soup. I’ve been making this soup for years, and it’s always been a favorite, but I admit that until recently I’ve always skipped the all important “baking-of-the-soup-in-the-oven-to-melt-a-thick-layer-of-cheesy-goodness-atop-a-crusty-slice-of-bread” step. It always turned out great, however, even without that last step.
BUT, it turns out that it DOES taste better when you do take time for that last step. :)
About two weeks ago I was complaining of our freezing cold SoCal weather but this past week it was unusually hot (as in close to 80ºF) and I suddenly missed the cold, but really only because I missed our usual Sunday soup days.
Since our forecast predicts rain over the next few days, I’m sharing one of my favorite soups, just in case you need a recipe to try on a cold and dreary day! This is sure to warm you up! The best part of this soup is that is very easy to make, requires very few ingredients, and is a quick hearty meal with a nice side salad. It’s perfect for when life gets busy.
I’m keeping today’s post very short since I’ve been pressed for time lately. Let’s hope the weather stays cool because I have a new soup I’d like to try and make this weekend! Stay tuned!
Print French Onion Soup Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Serves: 4 to 6 Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 6 medium onions, thinly sliced (brown or sweet onions)
- 1 teaspoons ground thyme
- 1 bay leaf
- 2 32-ounce cartons of low-sodium beef stock (8 cups)
- Salt & pepper to taste
- Slices of toasted french bread, or croutons
- 2 ½ cups shredded Monterey Jack, Swiss or Gruyere cheese
- Thinly slice onions. Heat deep pot over medium heat and add oil and butter.
- Add onions to pot, season with salt and pepper, 1 teaspoon thyme. Cook onions 15 – 20 minutes until tender, sweet, and slightly caramelized.
- Add bay leaf, beef stock and bring to boil. Simmer on low to medium heat for 20 – 30 minutes, until onions are very tender.
- Set oven to broil on high. Arrange 4 small deep soup bowls or crocks on a cookie sheet. Pour soup into bowl and float 1 toasted bread in each bowl. Place a mound of cheese on top of the bread, and place in broiler until cheese melts and bubbles (about 3 – 5 minutes). Be sure to watch the cheese as it tends to burn very quickly in the broiler.
