Last night was one of those lazy nights, I was feeling a little under the weather and all I wanted to do was snuggle up on the sofa with a hot bowl of soup so I took this as an opportunity to try my hand at french onion soup. I’d never made this kind of soup before but my mom used to make it for us as kids and it definitely screams comfort food.
Traditionally the soup is made with beef stock and then topped with cheese that melts into the croutons and the soup, but being that I am kosher I had to adapt it a little. I went with a beef version, the result, delicious but in the future I’ll definitely be trying a vegetarian version too! Here’s how it’s done:
You will need
- 6 large yellow onions, thinly sliced
- Olive Oil
- 1/4 teaspoon sugar
- 2 cloves garlic, minced
- 8 cups beef stock, if making a vegetarian version use vegetable stock
- 1/2 cup white wine
- 1 bay leaf
- 1/4 teaspoon thyme, fresh or dried
- salt and pepper
- 6 slices of bread of your choice, for croutons
- Preheat oven to 400.
- In a large saucepan, sautee the onions on a medium high heat until they are browned, about 20-30 minutes.
- Add the sugar 10 minutes in, in order to help the onions caramelize.
- Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover and simmer until the flavors are well blended, about 30 minutes.
- Season to taste with salt and pepper. Discard the bay leaf and fresh thyme if used.
- While this is cooking, tear the bread into small pieces, toss them with olive oil, salt and pepper and place them in the oven on a baking sheet for 10-15 minutes until golden.
- When the soup is done, pour into bowls and garnish with the croutons. Enjoy, its delicious!
- Serves 8 people.