So, yesterday, Craw was feeling under the weather, so I thought I’d make some soup. I’ve been craving French Onion Soup lately, no clue why, but thought I’d make it. I was so tired that I forgot that he doesn’t like onions. Wife fail. He ended up eating it, so it definitely doesn’t taste like b.o. raw onions, so wife check on that. Boom.
Final Product
French Onion Soup
- 2 boxes beef broth—reduced sodium
- 6 yellow onions (small-medium sized)
- 2 white onions (small-medium sized)
- 2 tbs butter
- 2 tbs light butter spread
- 1 tbs olive oil
- 1.5 cups white wine (whatever you have in your fridge)
- 2 dashes Worcester
- Grated gruyere cheese
- Any type of crusty bread—I used a loaf of French bread, toasted
Heat oven to 400. In a large tall pan—I used my le Creuset big pot, melt the butter, light butter and olive oil. Thinly slice the onions (I used a mandolin), and sauté them in the butter for 10-15 minutes on low-medium heat. The onions should go from taking up half the height of the pan to barely 1.5 inches–they will reduce. They should start to get see thru and a little brown. Babysit them. Usually you would have to sit here for an hour, but the Pioneer Woman (my idol) taught me a handy oven trick. After 10-15 minutes, transfer the pot, with the lid cracked, to the oven. Cook for 25ish, stir and cook for another 25-30. They should go from smelling raw oniony to smelling incredible. Take the dish out and put back on the stove on low-medium heat for another 5-10 minutes, then add the wine and cook for another 10 minutes. Now, add all that beef broth and some Worcester. This should cook together for at least 45 minutes, but the longer the better. When you’re ready to eat it, ladle it into a bowl an put the toasted bread on top and smother with gruyere. Broil it (while watching) until it looks as good as mine!!
Onions on onions on onions
adding wine
reduced down
