Easy French Onion Soup

By Friday, January 15, 2016

Cozy soup for winter!

Easy French Onion Soup | thedomesticblonde.com

I’ve got to start making more soups. It’s been far too long and the weather is finally making feel like they’re exactly what I need. On my list is some sort of butternut squash/amaretto combo, seafood chowder, more of my favourite chicken noodle soup and, of course, this French Onion Soup.

Easy French Onion Soup | thedomesticblonde.com

One of my guilty pleasures when out to lunch at a pub is French Onion Soup. I get so tired of the burgers and wraps, so I often get a caesar salad and soup. It’s basically a vehicle to devour a bunch of cheese, so it’s a win-win situation.

Easy French Onion Soup | thedomesticblonde.com

Pretty much every pub/family restaurant has French Onion Soup on its menu, and that’s because it’s so easy to make. And inexpensive too, save for the cheese (and it’s always better with high-quality cheese).

So, there are many ways to make this classic, so I just did what worked best for me. Traditionally, there is sherry or wine in the soup, but I skipped that (not because I’m pregnant – the alcohol cooks down, but because I couldn’t be bothered). Also, there are varying opinions on what cheese to use, so I chose to use a mix. You can really do whatever you want.

Interesting tidbit – did you know this soup actually first became popular in the U.S., because of a fascination with all things French? Ha!

Now I can make this crowd-pleasing favourite at home, with ingredients I always have on hand!

Easy French Onion Soup | thedomesticblonde.com

Easy French Onion Soup

Serves: 4

Ingredients
  • 2 onions, thinly sliced
  • 1 tsp minced garlic
  • 1 tbsp butter
  • 2 tsps sugar
  • ½ tsp dried marjoram
  • ½ tsp pepper
  • Salt, to taste
  • 4 cups beef stock
  • 1 tbsp red wine vinegar
  • 4 thick slices French bread
  • 1 cup Swiss, Emmental or Gruyere cheese, shredded (I used a mix)
Instructions
  1. In a big frying pan, heat the butter and add onions, garlic, sugar, marjoram, pepper and a pinch of salt. Cook, stirring often, for about 20 minutes or until the onions are translucent and soft. Add beef stock and vinegar and bring to a boil. Simmer 10 minutes, uncovered. While it's simmering, Toast the bread slices on both sides using the broiler (keep a close eye on them!). On a baking sheet, arrange four oven-safe bowls and fill with soup. Top with toast and smother with shredded cheese. Broil on low until cheese is bubbly, melted and golden.
 

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