I was never a big fan of french onion soup, but it is one of my mothers favorite things to eat. I hadn’t had an urge to try it ever. For years, all i could think about was “yuck! yucky!”… (even though i love onions, and even used to eat them RAW when i was younger). When Matt and I met, all he wanted to eat was FRENCH ONION SOUP every time we were in a restaurant. So, since I absolutely love looking up recipes online and making something new just about every single day, i decided to do some french onion research.
The Food Network along with all of the amazing chefs on it are the reason I have television. I don’t even need cable, all I need is the Food Network 🙂 I came across a ton of recipes for this soup, but one stood out from all of the rest so I said what the heck, let’s surprise Matt with it! I mean, what is the worse that could happen.. I would mess it up so bad that he wouldn’t like french onion soup anymore?! Nooo, definitely would never happen.. i am an AWESOME cook! 😉
Anywho, I got the few ingredients for it & went home – cut a ton of onions, cried a little bit – and the soup turned out – ah – mazing! Woooo!
I changed a couple of things in the recipe because I like to make everything my own, and I am not a fan of measuring (tastes better when you don’t ;)).
Here is what you need:
- Extra-virgin olive oil
- 8 large onions, thinly sliced
- Kosher salt – I am not a big fan of cooking with a lot of salt, but go for it if you’d like 🙂
- 3-4 bay leaves
- Garlic powder
- lots of pepper
- 1 bundle thyme
- 2 quarts
chicken stockI used beef stock
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
And this is how you cook this delicious yumminess:
- Coat a large deep pot with olive oil.
- Add the onions and sprinkle generously with salt, pepper & garlic powder. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.
- Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook low and slow. Caramelized onions take a long time, about an hour or so.
- When the onions are very brown, add the bay leaves, thyme and beef stock. Bring to a boil and reduce heat and simmer for about 1 hour.
- When done, the soup should be thick and very full flavored.
- Toast the baguette slices. I broil them on low in oven for a couple of minutes. Fill ovenproof crocks 3/4 of the way with the onion soup, float 4-5 toasts (we love a lot of bread in ours) in each bowl and top with lots of grated Gruyere.
- Place the crocks under the broiler to melt the cheese and make it brown and bubbly.
🙂 🙂 🙂