I always order a bowl of Onion Soup when ever I see it on a menu and it’s always titled ‘French Onion Soup’. I always wondered why. I haven’t had time to do my research on this, though I did decide to make onion soup last weekend.
It was quite cold out and I wanted to make something really easy and fast. I spent most of my weekend cleaning up the grout dust after having my bathroom re-grouted. What a mess…….!!!!! I don’t know what I was thinking, or NOT thinking, I didn’t cover anything so you can imagine how thick the dust was on everything.
I was so tired from all that extra curricular activity that I really didn’t want to spend unnecessary hours in the kitchen making dinner. But we had to eat, no? ‘Oui’, of course’ said hubby. A quick soup would do it.
I had lots of sweet onions in the fridge so I decided French Onion Soup would do the trick. I bought Gruyere which I think is the best cheese to use for this. I’m not a fan of the melted rubbery mozzarella on this soup.
- 4 large sweet onions sliced
- 1 Tbls. olive oil (vegetable, canola)
- 1-2 Tbls. butter (or butter alternative, i.e. Smart Balance)
- 2 tsp. flour
- 2 cans low sodium beef broth
- 1-2 tsp. Sherry or Brandy (optional)
- 4 baguette slices
- ½ cup grated Gruyere cheese (Swiss, Jarlsberg, or mozzarella
- salt and pepper to taste
- Heat oil and butter in stock pot and saute onions. After about 5 minutes stir in the flour until it cooks into the onions - this just takes a few stirs.
- Continue to let the onions saute until they are translucent and tender but have not melted. This takes about 10-15 minutes, depending on the amount of onions and the size of the pot.
- Stir in the beef broth and simmer covered for about 10 minutes. Then add the sherry or brandy if desired. Continue to simmer another 5-10 minutes. Add salt and pepper to taste.
- In the meantime slice the baguettes and grate the cheese while the soup is simmering.
- When the soup is ready pour into bowls, add a baguette to each bowl and top with the grated cheese.
- Bake in the oven until the cheese melts - approximately 10 minutes.
Though I’ve been making my onion soup this way for years, this is a very flexible soup so you can be as creative as you wish.