Fall is definitely upon us! With the cooler weather come endless possibilities for belly warming soups. I don’t know many people who don’t love French onion soup, so I won’t try and sell it to you on it, I’ll just share this solid (and relatively healthy!) recipe so you can make your own. Happy Fall!
Throw some thinly sliced onions, garlic and salt into a big soup pot to get started.
Add some broth, red wine, sherry and a bay leaf, and simmer until you can’t handle the delightful fragrances emerging from your kitchen any longer.
Load it up with some bread and cheese, and pop it in the oven until it’s all melty and gooey. Then dig in!
Sidenote: I bought french onion soup bowls at the dollar store for, you guessed it, a dollar each. No need to break the bank, and they’re oven safe! These come in handy for way more than just French onion soup too – individual portions of pasta, baked dips, chicken pot pies, apple crisp etc. Love these!
French Onion Soup Recipe
1 tbsp canola oil
6 onions, thinly sliced
3 cloves garlic, minced
½ tsp salt
2 tbsp whole wheat flour
6 cups beef stock (low sodium works best)
½ cup red wine
2 tbsp dry sherry or cognac
1 bay leaf
½ tsp pepper
4 slices French bread
1 cup shredded cheddar or mozzarella cheese
1. In soup pot, heat oil over medium-high heat. Cook onions, garlic and salt, stirring often, for about 10 minutes until they start to brown. Reduce heat to medium-low and continue cooking, stirring occasionally, for about 20 minutes or until onions are very golden and very soft. Add flour and stir to coat onions for 1 minute.
2. Add beef stock, wine, sherry, bay leaf and pepper; bring to boil. Reduce heat and simmer for 30 minutes. Remove bay leaf.
3. Pour soup into desired bowls. Place bread on top to fit bowls and sprinkle with cheese. Bake in 400 degree oven for about 15 minutes or until cheese is bubbly. Broil for 30 seconds to brown top.
(Makes about 4 servings)