French Onion Soup

If you only knew how excited I am to share this recipe for the most ultimate French Onion Soup with you today.  If only.  Mercy!

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I just want to kick myself for not ever making it up until now.  I never thought I could make it as good as what I get at restaurants and was a little intimidated.  But it’s not difficult at all and I wish I could have been making it over the years… especially during the fall and winter months (but I love eating it year-round!).

Sooooo… what made me crave French onion soup?

Baby and I dressed up for Halloween and I ended up having way too much fun that night after the trick-or-treaters faded out.  If you’ll notice, I had rig up Baby’s costume :-(.  I thought a size large would work (it was the only large left).  I ended up wrapping the part of the costume around her neck that was supposed to go around her chest!  She didn’t mind too much though.  #bigdogproblems

The next day I felt a little “compromised” (is that an appropriate word for it?) after all of the Halloween fun that night.  So I made this French onion soup for some much needed comfort food.  Worked like a champ!  🙂

So, if you’ve never made French onion soup before, please don’t be intimidated like I was.  It’s very easy — and freakin’ delicious!

French Onion Soup

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

French Onion Soup - The ultimate comfort soup seasoned with thyme and bay leaf and topped with french bread, provolone and Parmesan cheeses.

Serves: 4 servings

Ingredients

• 6 tablespoons butter
• 4 cups chopped yellow onion (about 1-1/2 large onions)
• 1 teaspoon fresh minced garlic
• 1 teaspoon dried thyme (and additional thyme for garnish, if desired)
• 1 bay leaf
• Salt and pepper, to taste
• 4 (10.5-ounce) cans beef broth
• ⅛ cup red wine
• French bread slices (I used 2 slices for each bowl)
• Provolone cheese slices (I used 3 slices per bowl)
• Shredded Parmesan cheese (about a tablespoon per bowl)

Instructions

1. In a large saucepan over medium heat, melt butter. Add onions, garlic, thyme, bay leaf, salt and pepper. Cook onions until soft and caramelized, stirring often, about 20-25 minutes.
2. Add beef broth and red wine. Bring to a simmer and simmer for 15-20 minutes.
3. When ready to serve, turn on your oven broiler. Ladle soup into oven-safe bowls or ramekins. Top with bread, provolone cheese slices and then sprinkle with Parmesan cheese. Place bowls on a cookie sheet and broil until cheese is melted and bubbly. Garnish with additional thyme if desired.

Notes

Adapted from AllRecipes and Food Network

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