This past weekend I had a major breakthrough over something I had been grumbling about and begrudgingly going along with.
Yep, that thing. I've finally reached the point where I'm ready for sweaters, pumpkin everything, fall colors, football, golden leaves, studying for classes (rumor has it I might actually graduate with my teaching degree in May), reading books under cozy blankets and apple cider.
And soup. I can't bring myself to make soup in the Summer so when I finally do pull out my big pan and fill it with steaming broth, veggies and whatever else, it pretty much means that Fall is here.
One soup my husband loves to order when we go out is French Onion soup. So I thought that would be the perfect recipe to start my soup-fest with.
You'll need a whole mess of onions. I used four medium-sized onions. One of which was a purple onion because they're awesome.
And also because I only had three white onions.
Then you throw them in a stock pan that has melted butter in it. Add salt and pepper.
Then you cook those onions down until they're nicely caramelized. It will take about 20 minutes. I used that time wisely and was "productive" on Pinterest, Words with Friends AND unloaded my dishwasher.
Once the onions have caramelized and you're ready to take a break from pinning hilarious someecards, add in a bit of flour, italian seasoning, worchestershire sauce and minced garlic. Stir to combine.
Then pour in beef broth and let it simmer for at least 10 minutes.
You could also use chicken or vegetable broth. But it's traditionally made with beef broth so unless you have an aversion to that, go for it.
Then toast up baguette or french bread slices. Top with cheese and place under your broiler until the cheese has melted.
This is one of the very few meatless dishes that men will love so much that they won't notice their carnivore ways are being slightly derailed for a bit. I loved it too. We were all slurping away like crazy the night I made this.
Classic French Onion Soup Recipe
4-5 medium onions
6 tbsp. butter
1 tbsp. flour
1 tbsp. worchestershire sauce
1 tbsp. minced garlic
1 tsp. italian seasoning
4 cups beef broth
salt and pepper
4 slices french bread
4 slices gruyere, swiss or muenster cheese
Slice onions. In a large stock pan melt butter. Add onions; seasoning with salt and pepper. Cook onions over medium-high heat for 20-30 minutes, or until the onions have caramelized. Add flour, worchestershire sauce, garlic and italian seasoning. Stir quickly to combine then pour in broth. Bring soup to a boil, then turn it down to simmer for at least 10 minutes.
Meanwhile, toast french bread under a broiler. Top with cheese and return to broiler until the cheese has melted. Ladle soup into bowls and place a piece of cheesy bread on top of the soup. Enjoy!