Now that it is finally colder, it is SOUP weather, which means I can make a giant vat of soup on Sunday night that will last for at least a second dinner and possibly a lunch or two throughout the week. This past weekend, there happened to be a sale on onions (buy 1 bag, get 1 free). So of course that meant we were making French onion soup and I had already planned to make bread.
Ingredients:
- bag of onions, cut into thin half rings
- 2 tablespoons unsalted butter
- 1 tablespoon Calvados
- 1/2 cup red wine
- 6 cups low sodium beef broth (I ran out and had to use chicken, oops)
- salt and pepper to taste
- 2 bay leaves
- bread, thickly sliced and toasted
- grated Gruyere
Instructions:
- Heat the butter in a large pot {the Boy had already heated a skillet so we transferred after caramelizing} over medium heat.
- Add the onion and saute over medium/low heat until onions turn translucent and then finally begin to caramelize.
- Add the Calvados and let it absorb.
- Turn up the heat and add the wine. Reduce by half.
- Add the stock and bring to a boil then reduce to a simmer. Add in bay leaves and salt and pepper to taste.
- Simmer until soup is reduced by approximately a third.
- Traditionally you’d bake the bread with cheese on top. However, I had just made homemade bread straight from the oven, which was DELISH. Instead, I sprinkled the top with Gruyere, added a dollop of Creme fraiche, and some rosemary.
What is your favorite Onion Soup recipe?
