… And to kick the season off right, I made you soup?
The weather in Texas has me a little confused, as it is continually jumping between the 40’s and the 80’s, sometimes in the span of a day. And while this is fine, it’s lead to me feeling a little less than stellar recently.
The good thing about the cooler weather sneaking back in is that I can have soup. And when I’m feeling not-so-well, I crave it.
Today, French Onion is on the menu, and this time, I actually took the time to scrawl down my recipe to share with y’all. It takes some TLC, but it’s a pretty low maintenance dish, overall, and your home will smell divine as the onions slowly caramelize. Just be prepared to be tempted and to not give in because the end product is even more glorious.
Rich, flavorful French Onion Soup, topped with a crunchy slice of bread and gooey cheese is a comforting entree for the wintertime. This soup's onions caramelize in the oven, then the soup is made on the stovetop before individual servings are topped with bread and cheese and broiled until crusty, gooey and delicious.
- 4 large yellow onions, sliced thin (around 6 cups)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- ½ cup dry white wine
- 6 cups beef broth
- 1 teaspoon ground thyme or 2 teaspoons fresh thyme
- 1 loaf crusty bread
- Provolone slices
- Preheat the oven for 250°F.
- In a oven-proof skillet (or dutch oven), place the sliced onions, EVOO and butter.
- Bake for one hour covered, occasionally stirring.
- Once baked, take out and place over low heat on the stovetop, cooking the onions down even more for another 2 hours and 15 minutes. (This is a slow process, but it's better than speeding it up, and everything burning.)
- Once the onions have caramelized, pour in the white wine and scrape any goodness off the bottom of the pan.
- Once the wine has evaporated, add the beef broth and thyme, simmering for another 15-30 minutes.
- While the soup is simmering, preheat the broiler in your oven if you're planning to consume this right away.
- To serve, top with a crunchy slice of bread and a round of provolone cheese, then pop in the broiler.
- Broil for 5 minutes or until the cheese has browned and is unbelievably bubbly.
- Let cool for 5 minutes, then enjoy!
Serving Size:1 serving
Amount Per Serving: Calories: 308 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 11mg Sodium: 959mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 10g
What is the weather like in your neck of the woods?
Do you crave certain foods when you aren’t feeling well?