There’s something so comforting about a bowl of Onion Soup. It may be the simplicity of its ingredients, or perhaps the warmth it provides on a chilly day. But for me, it’s the memories it conjures up. I remember my mom making this soup on cold winter evenings, filling the house with its savory aroma. This soup has its origins in France, where it’s often served as a starter. But in our house, we loved it so much that it often became the main course. The recipe I’m sharing with you today is the one my mom passed down to me. It’s simple, yet full of flavors, with the sweetness of caramelized onions balanced perfectly by the richness of the broth. One tip I can give you – don’t rush the caramelization process. It’s the key to developing that deep, sweet flavor. So, grab a spoon, and let’s dive into the world of Onion Soup!
Ingredients
- 2 large onions, thinly sliced
- 1 Tbsp. butter
- 1 Tbsp. vegetable oil
- 1/4 tsp. sugar
- 2 Tbsp. flour
- 6 c. beef broth
- 1/4 c. white wine
- 4 to 8 slices French bread
- 2 tsp. vegetable oil
- 1 to 2 c. grated Swiss cheese
Cooking Method
- Cook onions in butter and oil for 15 minutes in Dutch oven; stir occasionally.
- Add sugar and cook 15 minutes until onions are brown.
- Sprinkle onions with flour; blend in hot broth, wine and seasonings.
- Simmer for 30 minutes.
- Lightly toast garlic bread in 350° oven for 20 minutes.
- Baste each slice with 1/2 teaspoon oil and garlic.
- Serve soup with toast floating on the soup. Sprinkle the toast with cheese.
- Bake for 15 minutes.
- Serve hot. Makes 4 to 8 servings.
Calorie: 200
Total cooking time: 1 hour 30 minutes
Difficulty level: Medium
How I Conquered The Mighty Onion!
Well, well, well, here we are again. Another day, another soup recipe I’m trying to master. Today, it’s all about onions – 2 large ones, thinly sliced and ready to bring tears to my eyes. Who knew cooking could be such an emotional journey!
The Unassuming Start: The Butter and Oil Tango
So, I started by throwing in 1 Tbsp. each of butter and vegetable oil into my trusty Dutch oven. If you’re wondering why both, well butter is for flavor, my friends, and oil is for heat. It’s like the culinary version of ‘good cop, bad cop’. I let the onions swim in this mix for 15 minutes, stirring occasionally to keep them from sticking and burning. Burnt onions are a sad, sad sight, let me tell you.
The Sweet Twist: Sugar, the Unsung Hero
Next up was adding the 1/4 tsp. of sugar. Now, don’t get me wrong, I’m not trying to make a dessert here. But the sugar helps in caramelizing the onions, giving them that beautiful, golden-brown hue, and a depth of flavor that’s just *chef’s kiss*. Another 15 minutes on the flame, and my kitchen started smelling like an upscale French bistro.
The Thickening Plot: Flour, Broth, and Wine
Once the onions were nice and caramelized, I sprinkled in 2 Tbsp. of flour. Stirring this until it was well blended, I felt like a mad scientist concocting a potent potion. In went 6 cups of beef broth, bringing a hearty, meaty dimension to my onion masterpiece. The pièce de résistance? A generous splash, 1/4 c., of white wine. Just enough to give the soup a sophisticated edge. I let this simmer for 30 minutes, turning down the heat and letting the flavors meld together.
The Crusty Complement: Bread and More Oil
While the soup was simmering, I turned my attention to the French bread. Each slice was toasted lightly in a 350° oven for 20 minutes, transforming them into crispy little rafts. Each of these got a basting of 1/2 tsp. vegetable oil and garlic, because, let’s face it, everything’s better with garlic.
The Cheesy Finale: Swiss Cheese, the Crown Jewel
Now comes the fun part. I ladled the soup into bowls, floated the toasted bread on top, and sprinkled each slice generously with Swiss cheese. Back into the oven they went for 15 minutes, until the cheese was bubbly and golden. Serving this was like unveiling a masterpiece at an art gallery. The reactions were priceless.
The Verdict: Soup-er Success!
Well folks, there you have it. An enticing tale of how I tamed the mighty onion, and created a heartwarming soup. It was a rollercoaster of emotions, with laughter, a few tears (all onion induced, I assure you), and the satisfaction of creating something comforting and delicious. So grab your spoons, and dive in!
