French Onion Soup

This soup is just wonderful. So much flavor with such simple ingredients. Use whatever onions you’ve got, but a mix of red, white, yellow, and/or pearl is especially delicious. Perfect for an autumn evening. The homemade whole grain croutons and high quality swiss on top take this to the next level of heaven, but it really is a perfect, albeit lighter, soup without the grain and cheese. Pick your pleasure and tuck into a bowl.

French Onion Soup
Adapted from Bon Appétit, May 1991

1/2 cup olive oil
8 onions (red, white, or yellow), sliced
8 garlic cloves, minced
4 cups chicken broth
4 cups beef broth
1 Tbs Dijon mustard
1 Tbs of Worcestershire sauce
1 Tbs of balsamic vinegar
1/2 tsp of cayenne powder
2 tsp of salt
1 Tbs dried thyme

6 whole grain bread slices, toasted
2 Tbs butter
6 slices Swiss cheese

Heat olive oil in large pot over medium heat. Add onions and garlic and saute until very tender and brown, stirring occasionally, about 45 minutes. Stir in chicken broth, beef broth, worcestershire, vinegar, cayenne, salt, thyme and mustard. Simmer 20-30 minutes. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.) Preheat broiler. Cut the bread into 1″ squares. In a skillet, melt the butter and add the bread. Stir and cook until crisp. Ladle soup into broilerproof bowls. Top each with a handful of the croutons and a slice of cheese. Broil until cheeses melt and bubble.


One thought on “French Onion Soup

  1. Pingback: Good Morning Eggs | Good Life Farm

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