ontheedgeofeverything

When I was a child, I was absolutely under the impression that French onion soup originated from the Devil himself. Both of my parents enjoyed it, and still do, and they would often eat it at lunchtime; I had convinced myself it was the most repulsive thing my eyes had ever seen and, therefore, never actually gave it a fair chance and tried it.

Once I grew up a wee bit and came to the incredible realization that I happen to love onions, I figured it was time to taste some French onion soup. My mind was, understandably, blown, and from that moment on I cursed myself for not trying it sooner in life.

I had a sudden craving for some French onion soup the other day and wanted to share a recipe to make some with all of you. This recipe comes from thepioneerwoman.com.

“Ingredients

• 1/2 cup salted butter
• 4 large (or 6 medium) yellow onions (3 to 3 1/2 lbs.), thinly sliced
• 1 cup white wine
• 1 qt. low-sodium chicken broth
• 1 qt. beef broth
• 1 1/2 tsp. Worcestershire sauce
• 2 cloves garlic, chopped
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 6 thick slices of french bread or baguette
• 6 oz. gruyère cheese, grated

“Directions

• 1. Preheat the oven to 400°F.
  2. In a large, heavy soup pot or Dutch oven, melt the butter over medium-low heat. Add the onions and cook, covered, for 20 minutes. Place the soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow the onions to cook in the oven for 1 hour, stirring once, half way through, so the onions don’t stick and burn. 
  3. Remove the pot from oven and place back on the stovetop over medium heat. If the onions aren’t yet golden brown, cook for 5 to 10 minutes more, stirring frequently and scraping off all the brown, flavorful bits, until golden.
  4. Turn off the heat and pour in the wine. Return the heat back to medium. Cook the wine for 5 minutes, allowing it to reduce. Add the broths, Worcestershire sauce, garlic, salt, and pepper. Bring to a simmer, then reduce the heat to low. Simmer for 30 to 45 minutes.
  5. Preheat the broiler to low. Butter one side of the bread slices and broil for 1 to 2 minutes, allowing the bread to brown and become crispy.
  6. When the soup is ready, ladle it into oven-proof bowls or ramekins set on a sheet tray. Place the crispy bread on top, then sprinkle generously with the gruyère. Broil until the cheese is melted and bubbly, 2 to 3 minutes. Serve immediately,” the recipe states.

Enjoy, my friends.

Photo by sheri silver on Unsplash