French Onion Soup

As I’ve mentioned before, there are few things more comforting on a cold, rainy night than cuddling up with a warm crock of soup. Especially when that soup is ladled over slices of pan seared baguette, and covered with sharp, melted cheese.

I took a crack at my own version of this classic, using olive oil instead of the typical butter and substituting beef broth for chicken broth as a matter of preference. I cooked the bread stove-top to soak up the essence of the tender yellow and white sautéed onions before sinking it in the bottom of each bowl. Savory, chewy-soft gruyere rounds out the sweetness from the caramelization and adds to the overall richness of this otherwise light dish.

For such complex flavors, the ingredients list is rather minimal and the preparation is so quick you’ll be eager to stir up a pot on a regular basis. After my cream of mushroom soup and slow cooker vegetable soups were so well received, I think I may be dabbling in this genre more often!

Ingredients:

1 yellow onion

1 white onion

1/4 cup olive oil

1 quart (32 oz.) chicken broth

1/2 cup sherry cooking wine

2 tablespoons worcestershire sauce

1/2 teaspoon salt

Shredded gruyere cheese

French bread

Instructions:

Thinly slice onions into rings.

Add 1/4 cup olive oil to a large pan and sauté until tender and slightly browned, about 10-15 minutes.

Transfer cooked onions to a pot.

Pour in cooking wine, worcestershire, chicken broth and salt.

Bring to a boil.

Reduce to low and allow to simmer for about 20 minutes so the flavors infuse into the broth. While soup is simmering, cut French bread into slices.

Place bread over medium heat in the same pan you used to cook your onions. (Add a drop more olive oil if needed so it doesn’t burn.)

Cook for a few minutes on each side, then sprinkle a small amount of gruyere onto the tops of every slice.

Cover, allowing cheese to melt.

When soup is ready, put two pieces of bread at the bottom of your oven safe crocks or bowls.

Fill with soup.

Top with a generous handful of gruyere and melt under the broiler. (If you don’t have oven safe dishes, your microwave will work just fine.)

Serve with an additional piece of cheese toast.

Eat and enjoy all winter long!