french onion soup
My dad loves french onion soup. He's absolutely an onion guy. I am absolutely not an onion girl. I think it combines two of his favorite things: onions and cheese. So when I was in the kitchen and making this soup for my grandfather... and he asked me if I was making french onion soup.... I knew I had to make a batch for him.
I've always heard that french onion soup was pretty easy. It has very few ingredients. As a result, it makes the actual cooking more important. Problems are not just solved by adding a spice or lemon juice, its about the fundamentals. Maybe. I don't know.
I've always heard that french onion soup was pretty easy. It has very few ingredients. As a result, it makes the actual cooking more important. Problems are not just solved by adding a spice or lemon juice, its about the fundamentals. Maybe. I don't know.
Overall, this soup got pretty good reviews. While I gave it to him for Christmas, he didn't actually eat it until this week during the blizzard. (Thanks to the vacuum freezer bags!) Here are a few notes:
- less bread // original recipe called for a piece of toast on the bottom and top of the bowl. According to my dad, this was just too much bread. Just go for the top.
- croutons v bread // while we are on bread, I went with croutons instead of a single piece of toast. It was the same amount of bread but I like to think it made the soup easier to eat.
- more onion // when I asked for critical feedback, there was none.... but when I demanded it, he suggested more onion. This is absolutely a personal taste thing. If you like more onion, just reduce the stock to 4 cups. If you want more broth, go with the 6 cups.
- freezer safe! // always good to have a new soup that makes it through the freezer well.
Here's how it goes.
Make the Soup
- Slice & segment 3 pounds of onions.
- Melt together the butter and olive oil in a large stockpot.
- Crush and peel the garlic. You don't have to mince it; it will caramelize and turn soft and sweet as it cooks. Caramelize the garlic in the olive oil and butter.
- Pour in the onionsand stir around just until the onions are all coated in the olive oil/butter.
- Add in the thyme and the bay leaf and let the onions caramelize, about 20 minutes.
- Once the onions are caramelized and have cooked down, pour in the stock (about 4-6 cups) and beer. Simmer uncovered for between 1-3 hours.
- Cut your bread into small croutons. Roast in the oven with a bit of olive oil until lightly brown and toasty. Pull from the oven and sprinkle with kosher salt.
- Preheat your broiler. Remove the thyme sprigs and bay leaf from the soup.
- Arrange your oven-safe individual serving bowls on a baking tray.
- Add the soup to the bowls and then make a single layer of croutons on the top.
- Cover the toasty croutons with lots of cheese. Make sure to use a melty one (e.g. gouda or mozzarella).
- Broil for a few minutes, until the cheese is brown and bubbling on top. Garnish with a little fresh thyme, and serve.
Shopping List
3 pounds onions
3 tablespoons butter
2 tablespoons olive oil
4-6 cloves of garlic
1 generous pinch of salt
a few good grinds of black pepper
4 sprigs fresh thyme
1 bay leaf
4-6 cups beef stock
2 cups beer
Sourdough Bread
3 tablespoons butter
2 tablespoons olive oil
4-6 cloves of garlic
1 generous pinch of salt
a few good grinds of black pepper
4 sprigs fresh thyme
1 bay leaf
4-6 cups beef stock
2 cups beer
Sourdough Bread
1/2 cup EACH of gouda, gruyere, parmesan & pecorino
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