By Request…My savory French Onion Soup
Every day ,For the last two months ,my friend Toni has been
eating French Onion Soup.(no joke…EVERYDAY)I thought it would pass but alas it
continues still! And we calculated that she has spent over $200.00 on Soup in
November and December. (Which is absolutely ridiculous) Obviously I have
mentioned quite a few times that it would be super easy and considerably less
expensive to just make it herself and she has pretty much brushed me off..UNTIL
NOW! After all the money she has spent on Christmas eating out everyday is no
longer an option. So she has put in a request for the recipe that I am going to
share with you today.
French onion soup is extremely easy to make and the cost is
minimal. But just because it is easy as far as a skill level, there is an art
to it.. The trick to a good French Onion Soup is to layer the flavors.
Traditionally you would use a red or white wine. I Like to use beer in place of
the wine and of course brandy. It is important to use a good beef stock as
well. If you use the cubes or granule packets it can turn the soup into a one
note salt lick! Most of the ingredients you probably already have in your
house. As far as the booze if you don’t usually have beer or brandy on hand you
can purchase a single beer and a nip of brandy and this will cut the cost big
time. Steve’s Market and liquor store makes running out for these ingredients
super convenient. They sell single beers and have a pretty extensive “nip”
selection. Any time I have a recipe that calls for a spirit I don’t typically
have on hand I will just grab a nip or a single bottle of beer etc. instead of
purchasing the full bottle that I will never drink. Steve’s market also has a
great deli and the prices are phenomenal. Considering that French onion soup is
really just an excuse to eat a big glop of cheese it is key to go somewhere
where the prices are reasonable. If you have a slow cooker I would recommend
making a big batch of the soup and then letting it slow cook on low all day.
The longer it sits the better the flavors develop. Bon Appetite!
4 cups onions (mix it up grab different variety’s of
white and yellow onions)
4 cans of beef stock
4 table spoons Butter
1 tsp sugar
Bay leaf and a pinch of thyme
Salt and pepper to taste
1 cup of
beer(keep it light)
1nip of brandy
8 slices of toasted French bread
8 Slices of Swiss Gruyere cheese
In a large non stick pot melt butter and add the
onions. Sautee for about 20 minutes on med high heat stirring often. Add the
sugar salt and pepper stir another minute add the stock and brandy bay leaf and
beer. Bring to a boil then turn heat to low and simmer for another 20 minutes.
Ladle soup into crocks . Put one toasted piece of French bread and then cover
with the cheese and place in the oven under the broiler for about 1-2 minutes
until the cheese melts and .
