French Onion Soup

I love soup. It’s the perfect meal for me at the end of the day. I eat French onion soup as an indulgence maybe twice a year. I love it, but most restaurants don’t get it right. I have resisted making my own as I didn’t have the special crocks. I finally bought two of the soup bowls at The Bowery Restaurant Supply store. They were only $4 each – score! I got to work.

The soup itself is very easy to make. I like using a variety of onions to get the taste just right.

French Onion Soup

2 tbsp. butter
1 tbsp. olive oil
3 small yellow onions
3 shallots
4 garlic cloves
1 Vidalia onion
2 small red onions
1 tbsp. thyme
1 tsp. sugar
7 cups vegetable broth
1 cup white wine
tbsp. vegetarian Worcestershire sauce

Sauté the onions in a small amount of butter and some olive oil along with a teaspoon of sugar.

Sauté just until it starts to brown. Some people add flour to make a roux, but I don’t.

Add beef or vegetable broth, white wine and a few tablespoons of Worcestershire sauce.

Let it get to a boil on high.

Switch it to medium low and then cover it while it cooks for 45 minutes.

While the soup is cooking, slice up a crusty baguette. Toast it in the oven for 10-15 minutes. I rubbed a little garlic and olive oil on it before toasting.

Slice up some swiss cheese.

Taste the soup for doneness.

Ladle the soup into the special bowl.

Put the bread croutons you just made on the soup.

Lay the cheese on top. Put in the oven at 425 for 10 minutes. Soup Heaven!

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