Cooking is my hobby, my passion, and my way to winning hearts because let’s face it, everyone loves to eat. Though I haven’t had any official training, I have dabbled in cooking classes and watched enough Food Network to wing owning cafeterias and a successful catering business. Since Sunday is the day that I am generally at home watching TV and writing travel stores, I use this time to try out new recipes and fine tune my cooking skills. If my family is around, they join me for my Sunday feast but if not, I may invite a friend over, share it with my dog, eat it all, or save the leftovers for later in the week.
February is National Soup Month
In honor National Soup Month, our Sunday Supper Series will be featuring a mouth-watering, somewhat easy soup to prepare for your family. We kick off February with an easy recipe for preparing a classic favorite, French Onion Soup. I almost always double this soup because it goes quickly. The secret to this soup is getting the onions as thin as possible. I used sweet onions but in the past have used white onions, Spanish onions, or a combination or whatever kind you have around. If you have extra, you can freeze it for a later date. I don’t think the soup needs any side dish other than the cheesy bread, but you could add a garden salad if you wanted. The soup tastes even better the day after when the flavors have had time to blend.
French Onion Soup
- 2 Tbsp butter
- 2 heaping cups thinly sliced onions
- You can slice with a mandolin or by carefully slicing with a super sharp knife.
- I cut the onions in half so they are easier to work with
- 4 cups beef broth
- I make mine from concentrate that I buy at Sam’s Club; that way I always have beef/chicken broth on hand and no bulky cans or cartons
- 3 Tbsp dry white or red wine
- Whatever you have on hand, or dry sherry
- 1 tsp. Worcestershire sauce
- 1/4 tsp garlic powder or garlic salt
- 1/2 tsp. dried thyme
- Crush between your fingers
- Generous dash of pepper
- French bread, thinly sliced
- I buy the huge double French bread loaves from Sams Club. I slice them into thirds, wrap individually, and freeze for when I need them. Simply pull one loaf/portion out about an hour before you need it to thaw
- 1/2 cup shredded cheese
- Swiss or Provolone preferred
- Drizzle balsamic vinegar glaze, optional
- Parmesan Rind, optional
- If you have one stored, this just gives it a bonus cheesy flavor
- In a Dutch oven or large saucepan, melt butter over medium-low heat.
- Stir in onions. Cover and cook 10 minutes or until tender and golden, stirring occasionally.
- Stir in broth, wine or sherry, herbs, Worcestershire sauce, and pepper.
- Bring to a boil; reduce heat and cover.
- Simmer for 10-12 minutes.
Meanwhile, prepare the cheese toasts.
- Preheat oven to broil. Line a baking sheet with foil.
- Lightly butter French bread and lay on the baking sheet.
- I salt and pepper them, too.
- Top with shredded cheese.
- Broil 4″ from heat source for 3-6 minutes. You want the cheese to melt, but not burn.
To serve, ladle soup into a bowl and float bread on top. To skip the bread, you can top your soup with a slice of cheese and place under the broiler to melt the cheese (make sure your dish is oven-safe).[amd-yrecipe-recipe:31]
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Want more recipes? Check out our other Sunday Supper Series posts: