It’s spring!
… 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.
French Onion Soup
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.
Ingredients
- 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
Instructions
- 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!
Nutrition Information:
Yield:
10Serving Size:
1 servingAmount Per Serving: Calories: 308Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 959mgCarbohydrates: 43gFiber: 3gSugar: 7gProtein: 10g
What is the weather like in your neck of the woods?
Do you crave certain foods when you aren’t feeling well?
Eileen says
French onion soup is THE BEST. We don’t have it very often (beef broth doesn’t work so well when half your household is vegetarian) but we do a roasted onion version that is similarly ark and deep and amazing. 🙂
Erin says
Agreed, girl! And your roasted onion version of it sounds delightful. Do you have the recipe on your site? I’d love to check that out, as I’m always looking for new and good recipes that are vegetarian even though neither member of our household is.
Anne ~ Uni Homemaker says
I LOVE french onion soup! And this looks delicious on a cold raining day that we’re having today. Thanks for sharing. Lovely post.
Erin says
You and me both, Anne! It’s perfect for a cold, rainy day… and I wish I’d had some today because that was the kind of weather we experienced here.
Jayne says
Me three! I love the sweet smokiness of this soup. And come on, when does crouton and cheese not work in any recipe? 😉
Erin says
You’re right about that, Jayne. I don’t think that there has ever been a recipe where a crouton and cheese didn’t work. I mean… it’s just so delish!
Jessica says
Wow that looks really good and a very different top than I expected or have seen before. Love all of your stuff!
Erin says
Thanks, Jess! And what did you expect for the topping, out of curiosity? I know this is sometimes served differently, but I thought a slice of bread and cheese was the traditional way… right? (You’re more of a foodie than me, so I’m wondering what you know that I don’t!)
And thank you. You are TOO sweet!