A perfect storm. Micah had just brewed up a giant batch of beef stock, we had two very large onions in our veggie bowl on the counter, and Micah had a hankerin’ for some French onion soup. I hadn’t made it in a while, but decided to forego searching for a recipe and wing it. Not always the best idea (and I’ve eaten some not-so-great meals as a result!), but this one was a winner.
What’s in it:
- 4 tablespoons butter
- 2 big onions, quartered and thinly sliced
- 1/2 cup red wine
- 4 cups of that delicious beef stock
- salt and pepper to taste
- toasted whole wheat bread
- shredded gruyere
- Melt the butter in a medium saucepan over medium heat.
- Add the onions and cook ‘em until they’re super-soft and golden brown.
- Add the wine and the beef stock.
- Simmer for about 10 minutes.
- Season with salt and pepper.
- Top with bread and cheese.
- Broil until the cheese is nice and bubbly.
- Serve (carefully) and enjoy!
This made four big, hearty, main-dish bowls of soup. When I make it again, I probably won’t change anything (except for doubling the recipe!).