Tuesday, October 17, 2017

The Best French Onion Soup

Hello Foxy Friends! Today I'm joining a few other bloggers for a little Fall Recipe Blog hop. When I was trying to figure out what I make for fall, we were/are still expereincing a heat wave. So the temps were pretty high, and it was hard to think Fall food when we are still wearing shorts and tank tops, haha. But I finally thought of something that both Mr. and I love! French Onion Soup.

What You'll Need:

1/4 Pound Butter
2-4 Pounds of Sweet Onions
1 Tablespoon of flour (2 Tablespoons if using 4 lbs of onion)
2 Quarts Beef Stock (if you prefer, you could use chicken stock, although I've never done this)
2 cups Dry White Wine (I picked Chardonnay)
salt and pepper to taste
Swiss Cheese
1 loaf French Breach


Step 1: 

Cut the onions, I cut off ends of onion, cut it in half and then use my food processor. I used to cut by hand, but this is SO much faster. Mr. and I LOVE onions, so we like to go heavy, and even with 4-5 pounds it's never enough! If you like the flavor but don't like all the onions, go on the 2 pound side.

Step 2:

Melt 2 Tablespoons (if using 2 pounds of onion, 4 tablespoons if using 4 pounds of onion) in a large pot.

Step 3:

Add in the onion. It will look like a ton but trust me, it cooks WAY down!

Cook until transparent and brown.

Step 4:

Add the flour, if using 2 pounds of onions us 1 tablespoon if using 4 pounds use 2 tablespoons. Mixing the flour with the onions will make it slightly sticky and gummy (for lack of better word).

Yep this is 4 pounds of onions...see I told you it cooked down, so don't skimp on the onions!

Step 5:

Add in the beef stock. I use Better than Bullion, but you can use what you want. Stir in and let it come to a boil, then simmer for about 15 minutes.

Step 6:

Add in the wine...and continue to simmer for 30-60 minutes. Know that the longer you simmer the better flavor you are going to have. If you start to lose too much liquid, partially cover it.

Side Note: We have tried all sorts of wines with this, whatever wine you chose it will have an undertone with that wine, so if you use 2 buck chuck, that is what it's going to have a slight taste of. Mr. says that this is the BEST one I had ever made, so after 12 years of searching I think we found the wine that made it the best. So get the Castle Rock Chardonnay while you can!

Step 7:

Meanwhile, cut your bread into thin slices, you can do this several ways. You can butter both sides, and broil, you can toast it like regular toast, then butter, or not butter.

Step 8:

Set oven to 375°. Over the years, Mr. and I have decided that we don't like putting the bread into the soup, like they normally do at resturants, we REALLY like the crunch the toast part gives, and it sometimes just gets soggy if your slices aren't thin enough, so we've ditched the putting the bread in. However, if you want to add the bread in the soup before melting the cheese do it as follows to keep the crunch.

Add soup to bowl, add a shredded layer of cheese, add the toast, add sliced layer of cheese. This sort of protects the bread a bit from the soup and it getting soggy. Put in oven until cheese is bubbly and golden.

There you have it, the BEST French Onion Soup EVER!

Now go check out all of the other ladies recipes, my tummy is wanting all of these delicious Fall recipes!

Linking up here

No comments:

Post a Comment